The quality of plain and supplemented kefir from goat's and cow's milk-Reference-Cited by-同舟云学术

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The quality of plain and supplemented kefir from goat's and cow's milk

Published:2006-02 Issue:1 Volume:59 Page:40-46
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

TRATNIK LJUBICA,BOZANIC RAJKA,HERCEG ZORAN,DRGALIC IDA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2006.00236.x/fullpdf

Reference22 articles.

1. Association of Official Analytical Chemists (1995 )Official Methods of Analysis, Vol. II , 16th edn . AOAC: Arlington, VA. Secs. 33.2.11.

2. Production of volatile aroma compounds by kefir starter cultures

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