✦ LIBER ✦
Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations
✍ Scribed by Karina Teixeira Magalhães; Maria Alcina Pereira; Ana Nicolau; Giuliano Dragone; Lucília Domingues; José António Teixeira; João Batista de Almeida Silva; Rosane Freitas Schwan
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 727 KB
- Volume
- 101
- Category
- Article
- ISSN
- 0960-8524
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