Influence of whey on viability of Lactobacillus gasseri during freeze-drying process

• Autorzy: Urbanski D. , Jarosz M. , Stobinska M. , Sobecka K. , Mizielinska M. , Lukawska B. , Olchawa E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: World Scientific News
• Rocznik: 2017
• Tom: 83
• Opis fizyczny: p.200-205,fig.,ref.

Twórcy

autor

Urbanski D.

• Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Janickiego 35, 70-246, Szczecin, Poland

autor

Jarosz M.

• Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Janickiego 35, 70-246, Szczecin, Poland

autor

Stobinska M.

• Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Janickiego 35, 70-246, Szczecin, Poland

autor

Sobecka K.

• Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Janickiego 35, 70-246, Szczecin, Poland

autor

Mizielinska M.

• Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Janickiego 35, 70-246, Szczecin, Poland

autor

Lukawska B.

• Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Janickiego 35, 70-246, Szczecin, Poland

autor

Olchawa E.

• IBSS BIOMED S.A., Al. Sosnowa 8, 30-224 Krakow, Poland