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Academic Journal

Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment

Subjects: High solids milk; Lactobacillus casei Zhang; Preadaptation

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.inrae.fr/hal-03099223 ; Journal of Food Engineering, 2021, 294, pp.110396. ⟨10.1016/j.jfoodeng.2020.110396⟩ ;

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