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    Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

    Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage von F Sarvari, A.M. Mortazavian, M.R. Fazei

    Veröffentlicht in Applied food biotechnology

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