A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

Dairy Science and Technology

Volumn 89, Issue 2, 2009, Pages 201-209

  Wu, Xiao He ^a   Luo, Zhang ^b   Yu, Li ^a   Ren, Fa Zheng ^a   Han, Bei Zhong ^a   Nout, M J Robert ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b TIBET UNIVERSITY   (China)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Composition; Fermented milk; Microbiota; Yak milk

Indexed keywords

BOS GRUNNIENS; CANDIDA; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; PICHIA FERMENTANS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES EXIGUUS;

EID: 64549119157     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009007     Document Type: Article

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