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Cited article:

Le kéfir. Caractères physico-chimiques, microbiologiques et nutritionnels. Technologie de production. Une revue
Kefir Physico-chemical, microbiological and nutritional characters. Production technology. A review

Athéna ZOURARI, E.M. ANIFANTAKIS

Lait, 68 4 (1988) 373-392

DOI: https://doi.org/10.1051/lait:1988424

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