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The growth of Bifidobacterium longum in a whey-based medium and viability of this organism in frozen yogurt with low and high levels of developed acidity
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1993
Year
Unknown Venue
Shelf LifeBiomanufacturingHealth SciencesBiochemistryLactic Acid BacteriaWhey-based MediumBiochemical EngineeringBiotechnologyFood MicrobiologyMicrobial EcologyMicrobiologyFood ProcessingMedicineFood TechnologyBifidobacterium LongumFrozen Yogurt
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