Fermented Milk Products
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/EBK1420094954-c9
Reference85 articles.
1. Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale
2. Similarity and Differences in the Lactobacillus acidophilus Group Identified by Polyphasic Analysis and Comparative Genomics
3. Pure cultures for making kefir
4. Production of volatile aroma compounds by kefir starter cultures
5. The microbiology of South African traditional fermented milks
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