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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China

Yongfu Chen1, Tiansong Sun, Jicheng Wang

  • 1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, P.R. China.

International Journal of Food Sciences and Nutrition
|June 13, 2009
PubMed

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