Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese-Reference-Cited by-同舟云学术

Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

Published:2005-06 Issue:5 Volume:38 Page:597-604
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bergamini C.V.,Hynes E.R.,Quiberoni A.,Suárez V.B.,Zalazar C.A.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. ANMAT. (1999). Código Alimentario Argentino. Administración Nacional de Alimentos, Medicamentos y Tecnologı́a Médica, Ministerio de Salud. De la Canal y Asociados, Buenos Aires, Argentina

3. AOAC, Official Methods of analysis. (1990). Minerals in ready-to-feed milk-based infant formula. Atomic absorption spectrophotometric method No. 985.35. Arlington, VA, USA

4. Design and implementation of a strategy to reduce bacteriophage infection of dairy starter cultures;Batt;International Dairy Journal,1995

5. Production of cultured cottage cheese dressing by bifidobacteria;Blanchette;Journal of Dairy Science,1995

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