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

By M. Wszołek, A. Tamime, D. Muir, M. Barclay. 2001

149 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/9feaf1da12fa341adcc432074bef43e8ba5654ca