Back to Search
Start Over
Catching the persistent bacteria:New research shall predict the effects of microbiological enzymes on stability and quality of UHT milk using omics-technologies
- Source :
- Aguilera Toro, M, Poulsen, N A, Wiking, L, Larsen, L B, Hansen, L T, Rauh, V & Xiao, Y 2021, ' Catching the persistent bacteria : New research shall predict the effects of microbiological enzymes on stability and quality of UHT milk using omics-technologies. ', Mælkertidende, vol. 134, no. 9 . < https://maelkeritidende.dk/sites/default/files/udgivelser/Forskningsartikler/sider_fra_4317030_mt_09_2021_forskning_lotte_larsen.pdf?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en-US&_x_tr_pto=nui >
- Publication Year :
- 2021
-
Abstract
- The aim of the project, which is supportedby the Danish Dairy ResearchFoundation, is to establish knowledgeenabling prediction of UHT milkstability by linking microbiologicalenzymes to changes in quality andcomposition during storage usingomics-technologies. A PhD study isembedded in the project.
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Aguilera Toro, M, Poulsen, N A, Wiking, L, Larsen, L B, Hansen, L T, Rauh, V & Xiao, Y 2021, ' Catching the persistent bacteria : New research shall predict the effects of microbiological enzymes on stability and quality of UHT milk using omics-technologies. ', Mælkertidende, vol. 134, no. 9 . < https://maelkeritidende.dk/sites/default/files/udgivelser/Forskningsartikler/sider_fra_4317030_mt_09_2021_forskning_lotte_larsen.pdf?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en-US&_x_tr_pto=nui >
- Accession number :
- edsair.pure.au.......61d699ba78daa3d3eb659bc310b33db0