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Properties of Kefir made in Scotland and Poland using Bovine, Caprine and Ovine Milk with Different Starter Cultures

✍ Scribed by M. Wszolek; A.Y. Tamime; D.D. Muir; M.N.I. Barclay

Book ID: 115610588
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 330 KB
Volume: 34
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.2001.0773

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