KEFIR - PHYSICOCHEMICAL, MICROBIOLOGICAL AND NUTRITIONAL CHARACTERS - PRODUCTION TECHNOLOGY - A REVIEW

被引：0
|
作者：
ZOURARI, A [1 ]
ANIFANTAKIS, EM [1 ]
机构：
[1] HIGHER SCH AGR, DAIRY TECHNOL LAB, ATHENS, GREECE
来源：
LAIT | 1988年 / 68卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：373 / 392
页数：20
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