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Controlling of The Quality and Proserving of The Yoghurt

Yu Hua(Dept. Food, Cheng Du Univ. 610081 )  
In this paper the microorganism's symbiosis relationship in the proceeing of fermentation and preservation are discussed in order to achieve the measure of improving the quality and prolonging the shelf-life of of the yoghurt.
【CateGory Index】: TS252
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2 Yu Hua(Dept. Light & Chemical Ind., Chengdu University, 610081);Controlling and Formation of the Flavour of Yoghurt[J];JOURNAL OF CHENGDU UNIVERSITY (NATURAL SCIENCE);1999-04
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1 PAN Li-hua 1, XIA Yun-ti 2, ZHU Ke-mei 2, LUO Shui-zhong 2 (1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230069, China;2.School of Life Science and Food Engineering, Nanchang University, Nanchang 330047, Ch;On the effect of Nisin on yogurt character[J];Journal of Hefei University of Technology(Natural Science);2002-04
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【Secondary References】
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1 LI Ying,ZHOU Jian-zhong,HUANG Kai-hong(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China);Selection of Weak Post-acidification Mutation of Lactobacillus by Treatment of ~(60)Co[J];Acta Agriculturae Jiangxi;2009-08
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