Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads
Pascal Audet, Céline Paquin, Christophe LacroixVolume:
5
Language:
english
Pages:
6
DOI:
10.1007/bf02438669
Date:
July, 1991
File:
PDF, 401 KB
english, 1991