Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment

Publication date: Available online 5 November 2020Source: Journal of Food EngineeringAuthor(s): Xiang Shu Suo, Song Huang, Juan Wang, Nan Fu, Romain Jeantet, Xiao Dong Chen
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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