A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China

By Heping Zhang, Jie Xu, Junguo Wang, Menghebilige, T. Sun, Haiping Li, M. Guo. 2008

89 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science

View Paper: https://www.semanticscholar.org/paper/b5f5923141401e223be46b6fa769b6ffb6f95277

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Agronomy and Crop Science

1. Paul D. Cotter
2. T. Beresford

In Food Science

1. R. Ross
2. Paul D. Cotter
3. T. Beresford

Citations in the corpus

• Biodiversity of Lactic Acid Bacteria (2014, background): “Microbial Diversity in Traditional Kurut Samples of kurut (traditionally fermented yak’s milk) were collected from the Tibet Autonomous Region, China (n = 8 samples from Geda County, and 8 from Ningzhong County) and subjected to microbial diversity studies using 454 pyrosequencing analysis (unpublis”
• The complex microbiota of raw milk. (2013, background): “All rights reserved the LAB dominate, with yeasts and coliforms also being common (Zhang et al., 2008a).”