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חיפוש מתקדם
Journal of Applied Bacteriology
Juven, B.J., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Weisslowicz, H., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Pectins appear to be the main factors in tomato juice which are associated with the protection of Lactobacillus fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat. Copyright © 1983, Wiley Blackwell. All rights reserved
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הספר "אוצר וולקני"
אודות
תנאי שימוש
Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum
54
Juven, B.J., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Weisslowicz, H., Division of Food Technology, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50-200, Israel
Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum
Pectins appear to be the main factors in tomato juice which are associated with the protection of Lactobacillus fermentum against destruction or injury by heat. Hydrolysis of pectins by enzymic action makes the cells more vulnerable to heat. Copyright © 1983, Wiley Blackwell. All rights reserved
Scientific Publication
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