Effect of stress caused by pulsed electric field or mild heat on the performance of yogurt starter culture and characteristics of final products
Dissertation uri icon

Datum der Disputation

  • 25.6.2024

Autor:in

  • Stühmeier-Niehe, Corinna

Erstbetreuer:in

  • Prof. Dr. Christian Hertel (DIL Quackenbrück)

Zweitbetreuer:in

Digital Object Identifier (DOI)

Externe URL

Schlagwörter

  • Heat treatment
  • Lactic acid bacteria
  • Pulsed electric field
  • Stress reaction

Organisationseinheit

Fach