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About this Agricultural and Biological Sciences article
Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture by María C. García Fontán; Sidonia Martínez; Inmaculada Franco; Javier Carballo is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- María C. García Fontán; Sidonia Martínez; Inmaculada Franco; Javier Carballo
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0958-6946)
- Published
- 2006
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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