From "Viili" towards "Termoviili", a novel type of fermented milk : Characterization of growth conditions and factors for a co-culture of Lactobacillus delbrueckii and Geotrichum candidum
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Alatossava , T , Li , R & Munsch-Alatossava , P 2013 , ' From "Viili" towards "Termoviili", a novel type of fermented milk : Characterization of growth conditions and factors for a co-culture of Lactobacillus delbrueckii and Geotrichum candidum ' , Journal of food processing & beverages , vol. 1 , no. 2 . < http://www.avensonline.org/wp-content/uploads/2014/01/JFPB-2332-4104-01-0008.pdf >
| Title: | From "Viili" towards "Termoviili", a novel type of fermented milk : Characterization of growth conditions and factors for a co-culture of Lactobacillus delbrueckii and Geotrichum candidum |
| Author: | Alatossava, Tapani; Li, Ruojie; Munsch-Alatossava, Patricia |
| Contributor organization: | Department of Food and Nutrition Food Sciences |
| Date: | 2013 |
| Language: | eng |
| Number of pages: | 8 |
| Belongs to series: | Journal of food processing & beverages |
| ISSN: | 2332-4104 |
| URI: | http://hdl.handle.net/10138/42947 |
| Subject: |
1183 Plant biology, microbiology, virology
Viili, yoghurt, Lactobacillus delbrueckii, Geotrichum candidum, formic acid, milk heat treatment |
| Peer reviewed: | Yes |
| Usage restriction: | openAccess |
| Self-archived version: | publishedVersion |
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