Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure.
Citation
Mainville, I., Montpetit, D., Durand, N., et Farnworth, E.R. (2001). « Deactivating the bacteria and yeast in kefir using heat treatment, irradiation and high pressure. », International Dairy Journal, 11(1-2), p. 45-49.
Date de publication
2001-12-31