검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale Forgrave R, Donaghy JA, Fisher A, Rowe MT Journal of Applied Microbiology, 121(5), 1457, 2016 |
| 2 |
Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying Ghandi A, Powell I, Chen XD, Adhikari B Journal of Food Engineering, 110(3), 405, 2012 |
| 3 |
A standard quantitative method to measure acid tolerance of probiotic cells Chan ES, Lee PP, Ravindra P, Krishnaiah K, Voo WP Applied Microbiology and Biotechnology, 86(1), 385, 2010 |
| 4 |
NSO Myeloma Cell-Death - Influence of Bcl-2 Overexpression Murray K, Ang CE, Gull K, Hickman JA, Dickson AJ Biotechnology and Bioengineering, 51(3), 298, 1996 |