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Characteristics of suspensions of frozen and lyophilized concentrated lactic acid bacteria used in milk processing


XXI International Dairy Congress Vol 1, Book 2: 485
Characteristics of suspensions of frozen and lyophilized concentrated lactic acid bacteria used in milk processing
Av. wt. and number of cells in batches of frozen and freeze-dried cultures are given for Streptococcus thermophilus, Lactobacillus helveticus and L. bulgaricus.


Accession: 001053258



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