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The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C
DANIELA M SACCARO, ADNAN Y TAMIME, ANA LÚCIA O P S PILLEGGI, MARICÊ N OLIVEIRAVolume:
62
Year:
2009
Language:
english
Pages:
8
DOI:
10.1111/j.1471-0307.2009.00497.x
File:
PDF, 235 KB
english, 2009