{"title":"液氮冷冻对生奶微生物群的影响","authors":"R.N. Giroux, Colette Martin, R. Samson","doi":"10.1016/S0008-3860(71)74169-5","DOIUrl":null,"url":null,"abstract":"<div><p>The freezing of raw milk samples contained in 1<!--> <!-->ml. plastic capsules and their keeping in liquid nitrogen resulted in an apparent increased viability for the six bacterial genus studied, and for the total microflora.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 2","pages":"Pages 55-57"},"PeriodicalIF":0.0000,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74169-5","citationCount":"0","resultStr":"{\"title\":\"Influence de la congélation à l'azote liquide sur la microflore du lait cru\",\"authors\":\"R.N. Giroux, Colette Martin, R. Samson\",\"doi\":\"10.1016/S0008-3860(71)74169-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The freezing of raw milk samples contained in 1<!--> <!-->ml. plastic capsules and their keeping in liquid nitrogen resulted in an apparent increased viability for the six bacterial genus studied, and for the total microflora.</p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":\"4 2\",\"pages\":\"Pages 55-57\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74169-5\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741695\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741695","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Influence de la congélation à l'azote liquide sur la microflore du lait cru
The freezing of raw milk samples contained in 1 ml. plastic capsules and their keeping in liquid nitrogen resulted in an apparent increased viability for the six bacterial genus studied, and for the total microflora.
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