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IMPROVING THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM BB-12 IN WHITE-BRINED CHEESE BY MICROENCAPSULATION
IMPROVING THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM BB-12 IN WHITE-BRINED CHEESE BY MICROENCAPSULATION
2009
B. Özer
H A Kirmaci
E. Şenel
Keywords:
Microbiology
Bifidobacterium bifidum
Biology
Food science
Correction
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