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Microbial content and antibiotic susceptibility of bacterial isolates from yoghurts

Adamantini Kyriacou1, Eirini Tsimpidi, Evagelia Kazantzi

  • 1Department of Dietetics and Nutritional Science, Harokopio University, 70 El, Venizelou, 17671 Kallithea, Greece. mkyriacou@hua.gr

International Journal of Food Sciences and Nutrition
|August 8, 2008
PubMed

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