Viability assessment of lactic acid bacteria in commercial...

International Journal of Food Science & Technology 2006 Vol. 41; Iss. 3

Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD® BacLightTM staining and conventional plate counts

Yolanda Moreno, M. Carmen Collado, M. Antonia Ferrús, José M. Cobo, Enrique Hernández, Manuel Hernández
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Volume:
41
Year:
2006
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2005.01060.x
File:
PDF, 179 KB
english, 2006
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