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Szily, B., Óbert, G., Schäffer, B. (2005) Detection of probiotic microbes in probiotic cheese spreads by isothermic calorimetry. Journal of Thermal Analysis and Calorimetry, 82 (1) 245-247 doi:10.1007/s10973-005-0890-4

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Reference TypeJournal (article/letter/editorial)
TitleDetection of probiotic microbes in probiotic cheese spreads by isothermic calorimetry
JournalJournal of Thermal Analysis and Calorimetry
AuthorsSzily, B.Author
Óbert, G.Author
Schäffer, B.Author
Year2005 (September)Volume82
Issue1
PublisherSpringer Science and Business Media LLC
DOIdoi:10.1007/s10973-005-0890-4Search in ResearchGate
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Mindat Ref. ID16444846Long-form Identifiermindat:1:5:16444846:9
GUID0
Full ReferenceSzily, B., Óbert, G., Schäffer, B. (2005) Detection of probiotic microbes in probiotic cheese spreads by isothermic calorimetry. Journal of Thermal Analysis and Calorimetry, 82 (1) 245-247 doi:10.1007/s10973-005-0890-4
Plain TextSzily, B., Óbert, G., Schäffer, B. (2005) Detection of probiotic microbes in probiotic cheese spreads by isothermic calorimetry. Journal of Thermal Analysis and Calorimetry, 82 (1) 245-247 doi:10.1007/s10973-005-0890-4
In(2005, September) Journal of Thermal Analysis and Calorimetry Vol. 82 (1) Springer Science and Business Media LLC

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(2005) Detection of probiotic microbes by DSC (isothermal) and that of the structure by electron microscope. Journal of Thermal Analysis and Calorimetry, 82 (1) 249-252 doi:10.1007/s10973-005-0875-3
Schäffer, B., Keller, B., Daróczi, L., Lőrinczy, Dénes (2010) Examination of growth of probiotic microbes by an isoperibolic calorimetry. Journal of Thermal Analysis and Calorimetry, 102 (1) 9-12 doi:10.1007/s10973-010-0932-4
Schäffer, B., Daróczi, L., Keller, B., Szakály, Z., Lőrinczy, D. (2013) Examination of proliferation of probiotic microbes by isoperibolic calorimetry. Journal of Thermal Analysis and Calorimetry, 111 (3) 1891-1896 doi:10.1007/s10973-012-2818-0
Schäffer, B., Keller, B., Lőrinczy, D. (2005) Examination of the swelling of heat protective hydrocolloids by DSC. Journal of Thermal Analysis and Calorimetry, 82 (1) 265-269 doi:10.1007/s10973-005-0878-0
Litz, Bernadett, Schäffer, B. (2005) Indication of proliferation of lactic acid bacteria in mixed cultures. Journal of Thermal Analysis and Calorimetry, 82 (1) 261-264 doi:10.1007/s10973-005-0877-1
Schäffer, B., Keller, Beáta, Lőrinczy, D. (2009) Application of isotherm calorimetry in the development of foods containing probiotic live flora and enriched with bioavailable Ca2+. Journal of Thermal Analysis and Calorimetry, 95 (3) 703-708 doi:10.1007/s10973-008-9471-7
Schäffer, Béla, Lőrinczy, D. (2005) Isoperibol calorimetry as a tool to evaluate the impact of the ratio of exopolysaccharide-producing microbes on the properties of sour cream. Journal of Thermal Analysis and Calorimetry, 82 (2) 537-541 doi:10.1007/s10973-005-0929-6
Schäffer, Balázs, Schäffer, Béla, Lőrinczy, D. (2005) Decomposition of DSC curves of dairy products with Gaussian functions. Journal of Thermal Analysis and Calorimetry, 82 (2) 531-535 doi:10.1007/s10973-005-0928-7
Bugyi, Beáta, Papp, G., Halasi, Sz., Visegrády, B. (2005) The effect of toxins on the thermal stability of actin filaments by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry, 82 (1) 275-279 doi:10.1007/s10973-005-0880-6
Litz, Bernadett, Obert, G., Szily, B. (2006) Examination of the correlation of butter spreadability and its fat conformation by DSC. Journal of Thermal Analysis and Calorimetry, 84 (2) 425-428 doi:10.1007/s10973-005-6895-1
Editoral, (2005) Preface. Journal of Thermal Analysis and Calorimetry, 82 (1) 187-188 doi:10.1007/s10973-005-0863-7
 
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