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Effect of High Pressure Treatment on Viability of Lactobacillus Delbrueckii ssp. Bulgaricus, Streptococcus Thermophilus, and L. Acidophilus and the pH of Fermented Milk

Shah, Nagendra P and Tsangalis, Dimitri and Donkor, Osaana N and Versteeg, Kees (2008) Effect of High Pressure Treatment on Viability of Lactobacillus Delbrueckii ssp. Bulgaricus, Streptococcus Thermophilus, and L. Acidophilus and the pH of Fermented Milk. Milchwissenschaft - Milk Science International, 63 (1). pp. 11-14. ISSN 0026-3788

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Item Type: Article
Uncontrolled Keywords: ResPubID15475
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
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Depositing User: VUIR
Date Deposited: 24 Jan 2012 03:26
Last Modified: 24 Jan 2012 03:26
URI: http://vuir.vu.edu.au/id/eprint/3944
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Citations in Scopus: 3 - View on Scopus

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