Survival of pathogenic bacteria in yoghurt and dahi

By:

MATTA, Hittu

Material type: Text

TextPublication details: Ludhiana PAU 1989Edition: MicrobiologyDescription: 62,16LSubject(s):

DDC classification:

T 637.14 M46S

Summary: The survival rate of three pathogens viz. Salmonella typhimurium, Yersinia enterocolitics and Campylobacter jejuni was studied in two fermented milks-youghurt and dahi Effect of titrable acidity. pH and storage temperature on the ability of pathogens to s

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.14 M46S (Browse shelf(Opens below))	Not for loan		186465
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.14 M46S (Browse shelf(Opens below))	Not for loan		186466

The survival rate of three pathogens viz. Salmonella typhimurium, Yersinia enterocolitics and Campylobacter jejuni was studied in two fermented milks-youghurt and dahi Effect of titrable acidity. pH and storage temperature on the ability of pathogens to s

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