Kefir, koumiss and kishk
- Author
- TAMIME, A. Y1 ; MUIR, D. D2 ; WSZOLEK, M3
[1] SAC Auchincruive, United Kingdom
[2] Hannah Research Institute, United Kingdom
[3] Poland's University of Agriculture, Poland - Source
Dairy industries international. 1999, Vol 64, Num 5, pp 32-33
- CODEN
- DINIDD
- ISSN
- 0308-8197
- Scientific domain
- Food science technology
- Publisher
- Wilmington Business, Wilmington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bactérie acétique Bactérie lactique Koumis Kéfir Lait chèvre Lait fermenté Lait jument Lait vache Levure Microbiologie appliquée Pays arabes Produit céréalier Produit fermenté Yaourt Kishk Aliment traditionnel Production industrielle Produit laitier
- Keyword (en)
- Acetic acid bacteria Lactic acid bacteria Koumis Kefir Goat milk Cultured milk Mare milk Cow milk Yeast Applied microbiology Arab countries Cereal product Fermented product Yogurt Traditional food stuff Industrial production Dairy product
- Keyword (es)
- Bacteria acética Bacteria láctica Koumis Kefir Leche cabra Leche fermentada Leche yegua Leche vaca Levadura Microbiología aplicada Países árabes Producto de cereal Producto fermentado Yogur Alimento tradicional Producción industrial Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1889760
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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