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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书目信息
Food technology
卷
43
期
1
页码
92
- 92
ISSN
0015-6639
出版者
Elsevier Ltd
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS
