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Significance of the indigenous antimicrobial agents of milk to the dairy industry; Importance of Streptococci Group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms; A practical guide to the control of lipolysis in the manufacture of dairy products



Significance of the indigenous antimicrobial agents of milk to the dairy industry; Importance of Streptococci Group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms; A practical guide to the control of lipolysis in the manufacture of dairy products








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