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Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
Del Bono, Yanina, Pendino, Brunella, Céspedes, Mario, Vinderola, GabrielVolume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12634
Date:
January, 2015
File:
PDF, 298 KB
english, 2015