The optimization of the technological parameters of lactic acid fermentation

被引：0
|
作者：
Maslowski, B [1 ]
Cibis, E [1 ]
机构：
[1] UNIV ECON, DEPT FOOD BIOTECHNOL, PL-53345 WROCLAW, POLAND
来源：
CHEMICKE LISTY | 1997年 / 91卷 / 09期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The influence of pH and temperature on the productiveness of lactic acid fermentation was investigated. The model describing the dependence between the amount of formed lactic acid (M) during fermentation process and pH and temperature (t) is as follows: M(pH, t) = a.pH(2) + b.t(2) + c.pH + d.t + e.
引用
收藏
页码：712 / 713
页数：2
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