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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during

N H Martin1, M L Ranieri, M Wiedmann

  • 1Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853, USA.

Journal of Dairy Science
|December 24, 2011
PubMed

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