Publication

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

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
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Name: Fernandez_Natasha_Masters.pdf
Size: 1.87 MB
Kind: Adobe PDF
Permalink
https://hdl.handle.net/10182/11952
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https://researcharchive.lincoln.ac.nz/pages/rights
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