Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture - Concepedia

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Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture

169

Citations

19

References

2005

Year

María C. García Fontán, Sidonia Martı́nez, Inmaculada Franco, Javier Carballo

International Dairy Journal

Commercial Starter CultureFood FermentationLivestock ProductionBiotechnologyFood MicrobiologyChemical ChangesMicrobiologyCows ’ MilkPublic HealthAnimal ProductionFood SafetyHealth Sciences

References

	Year	Citations

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