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VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM BIFIDUM IN SOFTSERVE FROZEN YOGURT
VIABILITY OF LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM BIFIDUM IN SOFTSERVE FROZEN YOGURT
1991
J. E. Holcomb
J F Frank
Mc Gregor J.U
Keywords:
Lactobacillus acidophilus
Microbiology
Bifidobacterium bifidum
Biology
Food science
Correction
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