Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure.

Citation

Mainville, I., Montpetit, D., Durand, N., and Farnworth, E.R. (2001). "Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure.", International Dairy Journal, 11(1-2), pp. 45-49.

Publication date

2001-12-31