The influence of technological process on quantity of ethanol and acidity in kefir

[摘要] The authors discuss the problems of the increase of per cent of ethanol and acidity in kefir. Particularly are mentioned factors affecting changes, due to technological process and per cent of kefir culture added. The results of research...

[学科分类] 工程和技术（综合）

[关键词] kefir;ethanol;acidity