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Keyword [Viable count]
Result: 1 - 13 | Page: 1 of 1
1.
Chemical Composition And Biodiversity Of Lactic Acid Bacteria Of Koumiss-A Traditional Fermented Mare Milk Product In Xinjiang Of China
2.
The Research Of Preparation Technics And Characters Of Intestinal-lysis Microcapsule Of Bifidobacterium
3.
Preparation And Ripening Characterization Of Fuctional Low-fat Cheese With Lactobacillus Acidophilus
4.
Research And Development Of L.acidophilus Viable Preparations
5.
Effects Of Food Matrixes On The Dynamic Diversity Of Yeasts And Lactic Acid Bacteria During Sourdough Fermentation
6.
Optimization Of The High Mass Fraction Fermentation Conditions For Lactobacillus Acidophilus
7.
Hyperspectral Analysis Of Total Viable Count On Chilled Mutton Surface And Design Of Detection Platform
8.
Research On Rapid Detection Of Mutton PH And Total Viable Count (TVC) Based On Hyperspectral Imaging Technique
9.
Carbon Utilization And Growth Kinetics Of Shewanella Putrefaciens Isolated From Fish
10.
Study On The Key Factors Influencing The Quality Of Natto Powder
11.
Study On The Improvement Of Lactobacillus Rhamnosus Fermented Milk Quality By Streptococcus Thermophilus
12.
Study On Production Technology Of Probiotics Fermented Medlar Powder
13.
Research And Development Of Milk Beverage Fermented By Lactobacillus Paracasei PC-01 And Bifidobacterium Animalis Subsp.Lactis Probio-M8
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