Özet
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Abstract
Yoghurt bacteria have been freeze dried by using different time such as 12, 18, 24, 30 and 36 hours process. The survival of bacteria before and just after lyophilisation 3 and 6 months storage periods at –18 oC were detected by the means of c.f.u./ml. The results showed that high survival rates can be obtained by 12 or 18 hours process time.
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Bu Makaleye Atıf Yap
Anonim (1986). Liyofilizasyon Süresinin Yoğurt Bakterilerinin Canlılığı Üzerine Etkisi. Gıda, Cilt: 11 - Sayı: 2. https://ajindex.com/articles/127386