Factors affecting the development of two fermented milk products in Zimbabwe

• 1 September 1989
• journal article
• research article
• Published by Springer Nature in World Journal of Microbiology and Biotechnology
• Vol. 5  (3) , 349-355
• https://doi.org/10.1007/bf01741766

Abstract

Keywords

• FERMENTATION
• LACTIC ACID
• LACTIC ACID BACTERIUM
• PASTEURIZATION
• BACTERIAL COUNT