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Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts.
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References
1991
Year
Food FermentationFood SpoilageIn Vitro FermentationLactic Acid BacteriaDairy DessertsBifidobacterium BifidumFood MicrobiologyFood PreservationMicrobial EcologyMicrobiologyPublic HealthFood TechnologyFood SafetyHealth Sciences
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