Open AccessThe effect of frozen storage on the survival of probiotic microorganisms found in traditional and commercial kefir
Author(s) -
Keely O’Brien
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.3319
Subject(s) - kefir , starter , food science , pasteurization , fermentation , yeast , probiotic , flavor , bacteria , lactic acid , biology , microbiology and biotechnology , chemistry , biochemistry , genetics