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pro vyhledávání: '"Kalle Tiisma"'
Autor:
Maryna Lazouskaya, Irina Stulova, Aavo Sõrmus, Ott Scheler, Kalle Tiisma, Toomas Vinter, Roman Loov, Martti Tamm
Publikováno v:
Foods, Vol 10, Iss 3, p 576 (2021)
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analy
Externí odkaz:
https://doaj.org/article/5ea51841f3174db68016397db3b89729
Autor:
Kalle Tiisma, Roman Loov, Maryna Lazouskaya, Martti Tamm, Ott Scheler, Toomas Vinter, Aavo Sõrmus, Irina Stulova
Publikováno v:
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 576, p 576 (2021)
Volume 10
Issue 3
Foods, Vol 10, Iss 576, p 576 (2021)
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analy
Publikováno v:
Journal of Microbiological Methods. 24:145-153
A method of continuous cultivation of bacterial cells with computer-controlled smooth change of growth rate was developed. This method was used in parallel with batch and chemostat culture techniques for determination of the growth characteristics of