Publication

Antimicrobial properties of new gel in yogurt : A Dissertation of the requirements for the Degree of Masters of Science at Lincoln University

Citations
Altmetric:
Authors
Fernandez, Natasha
Date
2020
Type
Dissertation
Collections
Dissertations
Department of Wine, Food and Molecular Biosciences
Keywords
Lactobacillus bulgaricus, Escherichia coli, Streptococcus thermophilus, gelatin, yogurt, antimicrobial properties, gelling
Fields of Research
ANZSRC::0605 Microbiology, ANZSRC::090802 Food Engineering
Abstract
Abstract withheld due to embargo restrictions
Files
Thesis
Adobe PDF, 1.87 MB
Permalink
https://hdl.handle.net/10182/11952
Source DOI
Rights
https://researcharchive.lincoln.ac.nz/pages/rights
Creative Commons Rights
Access Rights
Full item page