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pro vyhledávání: '"Okpara, J. C."'
Publikováno v:
Journal of Applied Sciences and Environmental Management; Vol. 27 No. 4 (2023); 717-725
Bacterial contamination of yoghurt cannot be overemphasized due to it physicochemical and sensory properties that might encouraged the growth of pathogenic bacteria. This study was done to determine the sensory property, physicochemical and Bacteriol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2386f1c92e14198a56803aa3cb18ef92
https://doi.org/10.4314/jasem.v27i4.11
https://doi.org/10.4314/jasem.v27i4.11
