Microbiological and rheological studies on Portuguese kefir grains
Version of Record online: 22 DEC 2003
1996 Blackwell Science Ltd
International Journal of Food Science & Technology
Volume 31, Issue 1, pages 15–26, February 1996
How to Cite
Pintado, M. E., Da Silva, J. A. L., Fernandes, P. B., Malcata, F. X. and Hogg, T. A. (1996), Microbiological and rheological studies on Portuguese kefir grains. International Journal of Food Science & Technology, 31: 15–26. doi: 10.1111/j.1365-2621.1996.16-316.x
- Issue online: 22 DEC 2003
- Version of Record online: 22 DEC 2003
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!