Similar Items: Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains
- Characterisation and identification of the active microbial consortium present in Kepi grains
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- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Production of kepi grains using pure cultures as starters
- Bacteriocins and bacteriocin producers present in kefir and kefir grains
Author: Britz, T. J.
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