![](/img/cover-not-exists.png)
Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393
Dimitrellou, Dimitra, Kandylis, Panagiotis, Kourkoutas, YiannisLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.063
Date:
January, 2016
File:
PDF, 398 KB
english, 2016