Fermented milks--past, present, and future
1989
Kroger, M. | Kurmann, J.A. | Rasic, J.L.
This article describes the history of the development of fermented milk products, their present consumption and future prospects. Consumption of fermented milk products such as yoghurt, cultured buttermilk, sour cream, acidophilus are discussed. Total consumption is tabulated for 29 countries.
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Библиографическая информация
Food technology
Том
43
Выпуск
1
Нумерация страниц
92
- 92
ISSN
0015-6639
Издатель
Elsevier Ltd
Язык
Английский
Примечание
2019-12-05
Тип
Text; Journal Article
2024-02-28
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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