PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN

The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Tatik Khusniati [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33.

Übergeordnetes Werk:	In: ASEAN Journal on Science and Technology for Development - Universiti Brunei Darussalam, 2018, 25(2017), 1, Seite 13
Übergeordnetes Werk:	volume:25 ; year:2017 ; number:1 ; pages:13

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.29037/ajstd.225

Katalog-ID:	DOAJ015735451

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ015735451
003	DE-627
005	20240413135257.0
007	cr uuu---uuuuu
008	230226s2017 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.29037/ajstd.225 \|2 doi
035			\|a (DE-627)DOAJ015735451
035			\|a (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a T1-995
050		0	\|a Q1-390
100	0		\|a Tatik Khusniati \|e verfasserin \|4 aut
245	1	0	\|a PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN
264		1	\|c 2017
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.
650		4	\|a milks
650		4	\|a preservation
650		4	\|a antibacterial and aromatic supplements
650		4	\|a Pseudomonas fluorescens P. 33.
653		0	\|a Technology (General)
653		0	\|a Science (General)
773	0	8	\|i In \|t ASEAN Journal on Science and Technology for Development \|d Universiti Brunei Darussalam, 2018 \|g 25(2017), 1, Seite 13 \|w (DE-627)558389791 \|w (DE-600)2409270-8 \|x 22249028 \|7 nnns
773	1	8	\|g volume:25 \|g year:2017 \|g number:1 \|g pages:13
856	4	0	\|u https://doi.org/10.29037/ajstd.225 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f \|z kostenfrei
856	4	0	\|u http://www.ajstd.org/index.php/ajstd/article/view/225 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/0217-5460 \|y Journal toc \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2224-9028 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_11
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_138
912			\|a GBV_ILN_151
912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_647
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 25 \|j 2017 \|e 1 \|h 13

Indexfelder

author_variant	t k tk
matchkey_str	article:22249028:2017----::rsrainfikwtadtooatbceilnaoaisp
hierarchy_sort_str	2017
callnumber-subject-code	T
publishDate	2017
allfields	10.29037/ajstd.225 doi (DE-627)DOAJ015735451 (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f DE-627 ger DE-627 rakwb eng T1-995 Q1-390 Tatik Khusniati verfasserin aut PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media. milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33. Technology (General) Science (General) In ASEAN Journal on Science and Technology for Development Universiti Brunei Darussalam, 2018 25(2017), 1, Seite 13 (DE-627)558389791 (DE-600)2409270-8 22249028 nnns volume:25 year:2017 number:1 pages:13 https://doi.org/10.29037/ajstd.225 kostenfrei https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f kostenfrei http://www.ajstd.org/index.php/ajstd/article/view/225 kostenfrei https://doaj.org/toc/0217-5460 Journal toc kostenfrei https://doaj.org/toc/2224-9028 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2017 1 13
spelling	10.29037/ajstd.225 doi (DE-627)DOAJ015735451 (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f DE-627 ger DE-627 rakwb eng T1-995 Q1-390 Tatik Khusniati verfasserin aut PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media. milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33. Technology (General) Science (General) In ASEAN Journal on Science and Technology for Development Universiti Brunei Darussalam, 2018 25(2017), 1, Seite 13 (DE-627)558389791 (DE-600)2409270-8 22249028 nnns volume:25 year:2017 number:1 pages:13 https://doi.org/10.29037/ajstd.225 kostenfrei https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f kostenfrei http://www.ajstd.org/index.php/ajstd/article/view/225 kostenfrei https://doaj.org/toc/0217-5460 Journal toc kostenfrei https://doaj.org/toc/2224-9028 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2017 1 13
allfields_unstemmed	10.29037/ajstd.225 doi (DE-627)DOAJ015735451 (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f DE-627 ger DE-627 rakwb eng T1-995 Q1-390 Tatik Khusniati verfasserin aut PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media. milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33. Technology (General) Science (General) In ASEAN Journal on Science and Technology for Development Universiti Brunei Darussalam, 2018 25(2017), 1, Seite 13 (DE-627)558389791 (DE-600)2409270-8 22249028 nnns volume:25 year:2017 number:1 pages:13 https://doi.org/10.29037/ajstd.225 kostenfrei https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f kostenfrei http://www.ajstd.org/index.php/ajstd/article/view/225 kostenfrei https://doaj.org/toc/0217-5460 Journal toc kostenfrei https://doaj.org/toc/2224-9028 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2017 1 13
allfieldsGer	10.29037/ajstd.225 doi (DE-627)DOAJ015735451 (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f DE-627 ger DE-627 rakwb eng T1-995 Q1-390 Tatik Khusniati verfasserin aut PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media. milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33. Technology (General) Science (General) In ASEAN Journal on Science and Technology for Development Universiti Brunei Darussalam, 2018 25(2017), 1, Seite 13 (DE-627)558389791 (DE-600)2409270-8 22249028 nnns volume:25 year:2017 number:1 pages:13 https://doi.org/10.29037/ajstd.225 kostenfrei https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f kostenfrei http://www.ajstd.org/index.php/ajstd/article/view/225 kostenfrei https://doaj.org/toc/0217-5460 Journal toc kostenfrei https://doaj.org/toc/2224-9028 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2017 1 13
allfieldsSound	10.29037/ajstd.225 doi (DE-627)DOAJ015735451 (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f DE-627 ger DE-627 rakwb eng T1-995 Q1-390 Tatik Khusniati verfasserin aut PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media. milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33. Technology (General) Science (General) In ASEAN Journal on Science and Technology for Development Universiti Brunei Darussalam, 2018 25(2017), 1, Seite 13 (DE-627)558389791 (DE-600)2409270-8 22249028 nnns volume:25 year:2017 number:1 pages:13 https://doi.org/10.29037/ajstd.225 kostenfrei https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f kostenfrei http://www.ajstd.org/index.php/ajstd/article/view/225 kostenfrei https://doaj.org/toc/0217-5460 Journal toc kostenfrei https://doaj.org/toc/2224-9028 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 25 2017 1 13
language	English
source	In ASEAN Journal on Science and Technology for Development 25(2017), 1, Seite 13 volume:25 year:2017 number:1 pages:13
sourceStr	In ASEAN Journal on Science and Technology for Development 25(2017), 1, Seite 13 volume:25 year:2017 number:1 pages:13
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33. Technology (General) Science (General)
isfreeaccess_bool	true
container_title	ASEAN Journal on Science and Technology for Development
authorswithroles_txt_mv	Tatik Khusniati @@aut@@
publishDateDaySort_date	2017-01-01T00:00:00Z
hierarchy_top_id	558389791
id	DOAJ015735451
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ015735451</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413135257.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2017 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.29037/ajstd.225</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ015735451</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">T1-995</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">Q1-390</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Tatik Khusniati</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">milks</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">antibacterial and aromatic supplements</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pseudomonas fluorescens P. 33.</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Technology (General)</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Science (General)</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">ASEAN Journal on Science and Technology for Development</subfield><subfield code="d">Universiti Brunei Darussalam, 2018</subfield><subfield code="g">25(2017), 1, Seite 13</subfield><subfield code="w">(DE-627)558389791</subfield><subfield code="w">(DE-600)2409270-8</subfield><subfield code="x">22249028</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:25</subfield><subfield code="g">year:2017</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:13</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.29037/ajstd.225</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.ajstd.org/index.php/ajstd/article/view/225</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/0217-5460</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2224-9028</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_647</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">25</subfield><subfield code="j">2017</subfield><subfield code="e">1</subfield><subfield code="h">13</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Tatik Khusniati
spellingShingle	Tatik Khusniati misc T1-995 misc Q1-390 misc milks misc preservation misc antibacterial and aromatic supplements misc Pseudomonas fluorescens P. 33. misc Technology (General) misc Science (General) PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN
authorStr	Tatik Khusniati
ppnlink_with_tag_str_mv	@@773@@(DE-627)558389791
format	electronic Article
delete_txt_mv	keep
author_role	aut
collection	DOAJ
remote_str	true
callnumber-label	T1-995
illustrated	Not Illustrated
issn	22249028
topic_title	T1-995 Q1-390 PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN milks preservation antibacterial and aromatic supplements Pseudomonas fluorescens P. 33
topic	misc T1-995 misc Q1-390 misc milks misc preservation misc antibacterial and aromatic supplements misc Pseudomonas fluorescens P. 33. misc Technology (General) misc Science (General)
topic_unstemmed	misc T1-995 misc Q1-390 misc milks misc preservation misc antibacterial and aromatic supplements misc Pseudomonas fluorescens P. 33. misc Technology (General) misc Science (General)
topic_browse	misc T1-995 misc Q1-390 misc milks misc preservation misc antibacterial and aromatic supplements misc Pseudomonas fluorescens P. 33. misc Technology (General) misc Science (General)
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	ASEAN Journal on Science and Technology for Development
hierarchy_parent_id	558389791
hierarchy_top_title	ASEAN Journal on Science and Technology for Development
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)558389791 (DE-600)2409270-8
title	PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN
ctrlnum	(DE-627)DOAJ015735451 (DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f
title_full	PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN
author_sort	Tatik Khusniati
journal	ASEAN Journal on Science and Technology for Development
journalStr	ASEAN Journal on Science and Technology for Development
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2017
contenttype_str_mv	txt
container_start_page	13
author_browse	Tatik Khusniati
container_volume	25
class	T1-995 Q1-390
format_se	Elektronische Aufsätze
author-letter	Tatik Khusniati
doi_str_mv	10.29037/ajstd.225
title_sort	preservation of milks with addition of antibacterial and aromatic supplements produced in japan
callnumber	T1-995
title_auth	PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN
abstract	The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.
abstractGer	The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.
abstract_unstemmed	The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	1
title_short	PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN
url	https://doi.org/10.29037/ajstd.225 https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f http://www.ajstd.org/index.php/ajstd/article/view/225 https://doaj.org/toc/0217-5460 https://doaj.org/toc/2224-9028
remote_bool	true
ppnlink	558389791
callnumber-subject	T - General Technology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.29037/ajstd.225
callnumber-a	T1-995
up_date	2024-07-03T16:44:15.991Z
_version_	1803576993143324674
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ015735451</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413135257.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2017 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.29037/ajstd.225</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ015735451</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ52b348ed0f8944d08895718ec83efa7f</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">T1-995</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">Q1-390</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Tatik Khusniati</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The good antibacterial and aromatic supplements produced in Japan for preservation of milks at storage was investigated. Nineteen sweet and herb materials were made juices as supplements to preserve the milks. Bacterial counts, pH, protease activities and lipase activities of supplemented milks, and antibacterial activities of supplements were detected by total plate counts, glass electrode pH meter, azocasein, modified Dole extraction and turbidity methods. Eleven of nineteen milks added 10% of honey, garlic, ginger, horseradish, “sansho”, “yuzu”, green perilla, “nira”, green tea, bamboo leaf and “yomogi” were selected as good supplemented milks based on pH of these milks closed to pH of milks, the lower bacterial counts, protease activities and lipase activities of these milks than that without supplements, at 5 days before up to 10 days after use by date (P<0.05), consumed materials and antibacterial activities of these supplements in inhibiting Pseudomonas fluorescens P. 33 in the nutrient media.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">milks</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">antibacterial and aromatic supplements</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pseudomonas fluorescens P. 33.</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Technology (General)</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Science (General)</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">ASEAN Journal on Science and Technology for Development</subfield><subfield code="d">Universiti Brunei Darussalam, 2018</subfield><subfield code="g">25(2017), 1, Seite 13</subfield><subfield code="w">(DE-627)558389791</subfield><subfield code="w">(DE-600)2409270-8</subfield><subfield code="x">22249028</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:25</subfield><subfield code="g">year:2017</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:13</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.29037/ajstd.225</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/52b348ed0f8944d08895718ec83efa7f</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.ajstd.org/index.php/ajstd/article/view/225</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/0217-5460</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2224-9028</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_90</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_100</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_138</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_152</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_171</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_187</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_250</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_281</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_370</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_647</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4335</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">25</subfield><subfield code="j">2017</subfield><subfield code="e">1</subfield><subfield code="h">13</subfield></datafield></record></collection>
score	7.399276

Nicht das Richtige dabei?

Schreiben Sie uns!

PRESERVATION OF MILKS WITH ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN JAPAN

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?