The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

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Open Access

|Jul 2019

Authors

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China

Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China

DOI: https://doi.org/10.2478/aucft-2019-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 3 - 10

Published on: Jul 18, 2019

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2019 Qiqi Zheng, Guowei Shu, Jianbo Kou, Xiuxiu Cui, Jiangpeng Meng, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.