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Identification of Fatty Acids in Bacillus cereus
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Fatty acid composition and freeze-thaw resistance in lactobacilli

A Gomez Zavaglia1, E A Disalvo, G L De Antoni

  • 1Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina.

The Journal of Dairy Research
|June 7, 2000
PubMed

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