Factors affecting the development of two fermented milk products in Zimbabwe-Reference-Cited by-同舟云学术

Factors affecting the development of two fermented milk products in Zimbabwe

Published:1989-09 Issue:3 Volume:5 Page:349-355
ISSN:0265-0762
Container-title:MIRCEN Journal of Applied Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Feresu Sara,Muzondo M. I.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Food Science,Microbiology,Biotechnology,Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01741766.pdf

Reference7 articles.

1. De, S. 1980Outlines of Dairy Technology, pp. 80–116. Oxford: Oxford University Press.

2. Fisher, R. A. &Yates, F. 1942Statistical Tables for Biological Medical Research, 3rd edn, p. 112. London: Oliver & Boyd.

3. Larmond, E. 1977Laboratory Methods for Sensory Evaluation of Food, Publication 1637, pp. 37–46. Canada Department of Agriculture.

4. Oliver, K. 1971An Introduction to Dairying in Rhodesia. Salisbury: University of Rhodesia.

5. Robinson, R. K. &Tamime, A. Y. 1981 Microbiology of fermented milks. InDairy Microbiology, Vol.2, ed. Robinson, R. K., pp. 245–278. London: Applied Science Publishers.

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