| 000 | 01452 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250514161957.0 | ||
| 264 | 0 | _c20040205 | |
| 008 | 200402s 0 0 eng d | ||
| 022 | _a0027-769X | ||
| 024 | 7 |
_a10.1002/food.200390080 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLorenzen, Peter Chr | |
| 245 | 0 | 0 |
_aInfluence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures. _h[electronic resource] |
| 260 |
_bDie Nahrung _cOct 2003 |
||
| 300 |
_a349-53 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCultured Milk Products _xchemistry |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aHot Temperature _xadverse effects |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLactobacillus _xmetabolism |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 |
_aMilk Proteins _xmetabolism |
| 650 | 0 | 4 |
_aPolysaccharides, Bacterial _xmetabolism |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aStreptococcus _xmetabolism |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 |
_aYogurt _xmicrobiology |
| 700 | 1 | _aEbert, Yvonne | |
| 700 | 1 | _aClawin-Rädecker, Ingrid | |
| 700 | 1 | _aSchlimme, Eckhard | |
| 773 | 0 |
_tDie Nahrung _gvol. 47 _gno. 5 _gp. 349-53 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/food.200390080 _zAvailable from publisher's website |
| 999 |
_c14346594 _d14346594 |
||