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Journal of Dairy Science
Volume 91, Issue 3
, Pages 892-899
, March 2008
Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production
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PII: S0022-0302(08)71344-4
doi: 10.3168/jds.2007-0244
© 2008 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
« Previous
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Journal of Dairy Science
Volume 91, Issue 3
, Pages 892-899
, March 2008
