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Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage

ProbioticMicrobial InactivationShelf LifeFood SpoilageLactic Acid BacteriaBifidobacterium BifidumFood MicrobiologyMicrobiologyLactobacillus AcidophilusPublic HealthCommercial Yoghurt