The Present Status of Kefir Production and
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Abstract Kefir is the famous traditional alcohol containing fermented milk, and it is also called champagne yogurt or the angry wine of milk. The microflora of kefirs were composed different obviously in different areas, mainly are Lactobacillus spp., Lactococcu...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/05418910460902023758 |