Relationships between chemical and microbiological composition of commercial plain yogurts

Journal article

V Corich, A Mattiazzi, E Soldati, A Carraro and A Giacomini

Italian journal of food science, Vol.16(2), pp.221-233

2004

Abstract

acetaldehyde

firmness

flavor

food composition

food microbiology

genetic variance

lactic acid

Lactobacillus delbrueckii subsp. bulgaricus

molecular sequence data

multiple strain starters

nucleotide sequences

nutrient content

odors

plate count

random amplified polymorphic DNA technique

sequence analysis

sequence homology

Streptococcus thermophilus

taste

texture

yogurt

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Title: Relationships between chemical and microbiological composition of commercial plain yogurts
Creators: V Corich
A Mattiazzi
E Soldati
A Carraro
A Giacomini
Publication Details: Italian journal of food science, Vol.16(2), pp.221-233
Academic Unit: Miller School of Medicine; UMMG Dept of Medicine - Nephrology & Hypertension Div
Language: English
Resource Type: Journal article
Record Identifier: 991031725680502976