Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics

Ilkka Virkajärvi, Jaana Mättö, Anu Vaari, Maria Saarela

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publication The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop
Subtitle of host publicationAbstracts and posters
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages66-66
ISBN (Electronic)951-38-6277-1
ISBN (Print)951-38-6276-3
Publication statusPublished - 2003
EventThe Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop - Taormina, Italy
Duration: 3 Mar 20035 Mar 2003

Publication series

SeriesVTT Symposium
Number226
ISSN0357-9387

Conference

ConferenceThe Food, GI-tract Functionality and Human Health Cluster
CountryItaly
CityTaormina
Period3/03/035/03/03

Cite this

Virkajärvi, I., Mättö, J., Vaari, A., & Saarela, M. (2003). Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics. In The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop : Abstracts and posters (pp. 66-66). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 226
Virkajärvi, Ilkka ; Mättö, Jaana ; Vaari, Anu ; Saarela, Maria. / Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics. The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop : Abstracts and posters. Espoo : VTT Technical Research Centre of Finland, 2003. pp. 66-66 (VTT Symposium; No. 226).
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Virkajärvi, I, Mättö, J, Vaari, A & Saarela, M 2003, Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics. in The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop : Abstracts and posters. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 226, pp. 66-66, The Food, GI-tract Functionality and Human Health Cluster, Taormina, Italy, 3/03/03.

Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics. / Virkajärvi, Ilkka; Mättö, Jaana; Vaari, Anu; Saarela, Maria.

The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop : Abstracts and posters. Espoo : VTT Technical Research Centre of Finland, 2003. p. 66-66 (VTT Symposium; No. 226).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

TY - CHAP

T1 - Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics

AU - Virkajärvi, Ilkka

AU - Mättö, Jaana

AU - Vaari, Anu

AU - Saarela, Maria

PY - 2003

Y1 - 2003

M3 - Conference abstract in proceedings

SN - 951-38-6276-3

T3 - VTT Symposium

SP - 66

EP - 66

BT - The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Virkajärvi I, Mättö J, Vaari A, Saarela M. Effect of fermentation time and freeze-drying medium on viability and characteristics of probiotics. In The Food, GI-tract Functionality and Human Health Cluster: 2nd PROEUHEALTH Workshop : Abstracts and posters. Espoo: VTT Technical Research Centre of Finland. 2003. p. 66-66. (VTT Symposium; No. 226).