Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese
Crossref DOI link: https://doi.org/10.1007/s10068-015-0130-z
Published Online: 2015-06-30
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mei, Jun
Feng, Fei
Guo, Qizhen
Li, Yunfei
Wu, Yan
Text and Data Mining valid from 2015-06-01
