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Tai lieu tham khao


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Tai lieu tham khao

  1. 1. Tai lieu tham khao Tài liệu trong nước 1. Nguyễn Lân Dũng, N. Đ. Q., Phạm Văn Ty (1997). Vi sinh vật học, Nhà xuất bản giáo dục 2. Đức V. T. M. (2001). Thực tập vi sinh vật học, Trường đại học quốc gia Hà nội. 3. Hiền, N. T. (2006). Công nghệ sản xuất mì chính và các sản phẩm lên men truyền thống, Nhà xuất bản Khoa học kỹ thuật, Hà nội. 4. Đinh Thị Hường (2009). Nghiên cứu và phát triển chế phẩm vi khuẩn lactic sử dụng trong chế biến rau quả lên men. Trường Đại học Bách khoa Hà nội. Luận văn thạc sỹ. 5. Lê Thanh Mai, N. T. H., Phạm Thu Thủy, Nguyễn Thị Thanh Hằng, Lê Lan Chi (2005). Các phương pháp phân tích ngành công nghệ lên men, NXB Khoa học và Kỹ thuật, Hà nội. 6. Minh, V. H. (2005). Nghiên cứu quá trình thu hồi và tạo chế phẩm vi khuẩn Streptococcus thermophilus, Trường Đại học Bách khoa Hà nội. Luận văn Thạc sỹ. 7. Phú, T. V. (2005). Kỹ thuật sấy, Nhà xuất bản giáo dục. 8. Tâm, P. T. (2008). Nghiên cứu một số giải pháp sinh học trong công nghệ sản xuất nem chua, Trường Đại học Bách khoa Hà nội. Luận án tiến sỹ: 120-125. 9. Đặng Thị Thu, N. T. X. S., Tô Kim Anh (1997). Thí nghiệm hóa sinh công nghiệp. Trường đại học Bách Khoa, Hà nội. 10.Trang, N. T. (2010). Nghiên cứu sử dụng vi khuẩn lactic tạo chế phẩm bảo quản cá, Viện khoa học và công nghệ Việt nam. Luận án tiến sỹ sinh học: 98-100. Tài liệu nước ngoài
  2. 2. 11.A sa Schoug, J. O. (2006). Freeze-drying of Lactobacillus coryniformis Si3 effects, of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties, Department of microbiology - Swedish university of agricultural sciences, Uppsala, Swede.12.Abadias M., B. A., Teixidó N., Usall J., Viñas I.. Int. (2001). " Effect of freeze-drying and protectants on viability of the biocontrol, yeast Candida sake." J. Food Microbiol 65: 173–182.13.Carr, F., J., Chill, D., Maida (2002). "The lactic acid bacteria: a little survey." Critical Reviews in Microbiology 28(4): 281-370.14.Carvalho Ana S., J. S. (2004). Relevant factors for the preparation of freeze-dried lactic acid bacteria, Bernardino de Almeida, P-4200-072 Porto, Portugal.15.Carvalho, A. S., Silva, J., Ho, P., Teixeira, P., Malcata, F. X., & Gibbs, P. (2002). "Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants." Biotechnology Letters 24: 1587-1591.16.Chavez, B. E., & Ledeboer, A. M. (2007). "Drying of probiotics: opti- mization of formulation and process to enhance storage survival." Drying Technology 25: 1193-1201.17.Chen T, F. A. a. T. M. (2000). "Supplemented phase diagram of the trehalose–water binary mixture." Cryobiology 40: 277–282.18.Chervaux, C., Ehrlich, S.D., Teixido, N., Manguin, E. (2000). "Physiological study of Lactobacillus delbruekii subsp.bulgaricus strains in novel chemically defined medium." Applied and Invironmental Microbiology 66(12): 5606-5311.19.Desmond C., R. R. P. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia, Dairy
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