KIỂM TRA HOẠT LỰC CỦA HỆ VI KHUẨN LACTIC TRONG SẢN XUẤT SỮA CHUA
The effects of levels of acidity (pH values) to starter culture activity on starter culture processing was studied. Activity test was based on rapid quantification of acid production. The final pH value of propagation was 4.5. Duration of storage of starter culture could extend to 5 days. Sữa chua...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Vietnamese |
| Published: |
Can Tho University Publisher
2008-05-01
|
| Series: | Tạp chí Khoa học Đại học Cần Thơ |
| Subjects: | |
| Online Access: | https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/573 |