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

Fernandez, Natasha2020-05-262020-05-262020https://hdl.handle.net/10182/11952Abstract withheld due to embargo restrictionsenhttps://researcharchive.lincoln.ac.nz/pages/rightsLactobacillus bulgaricusEscherichia coliStreptococcus thermophilusgelatinyogurtantimicrobial propertiesgellingAntimicrobial properties of new gel in yogurt : A Dissertation of the requirements for the Degree of Masters of Science at Lincoln UniversityDissertationANZSRC::0605 MicrobiologyANZSRC::090802 Food EngineeringQ112951977