✦ LIBER ✦

Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeasts

✍ Scribed by Lasik Agata; Pikul Jan

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Production of potentially probiotic beve

✍ Sorbhi Rathore; Ivan Salmerón; Severino S. Pandiella 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 502 KB

Use of starter cultures of lactic acid b

✍ J.K. Mugula; J.A. Narvhus; T. Sørhaug 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 199 KB

Use of a starter culture of lactic acid

✍ Pramuan Saithong; Wanchai Panthavee; Malai Boonyaratanakornkit; Chomdao Sikkhamo 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 374 KB

Metabolites produced during fermentation

✍ Francisco Javier Pérez-Zúñiga; Francisco Bravo Abad; Lucio Gonzáles Cartagena 📂 Article 📅 1994 🏛 Springer 🌐 English ⚖ 259 KB

THE USE OF SELECTED LACTIC ACID BACTERIA

✍ WIRAMSRI SRIPHOCHANART; WANWISA SKOLPAP 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 775 KB

Application of pure and mixed probiotic

✍ Associate Professor Dr Angel Angelov; Velitchka Gotcheva; Tsonka Hristozova; Sto 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 136 KB