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Cited article:
A.K. Misra, R.K. Kuila
Lait, 72 2 (1992) 213-220
Accepted: 1991-10-21
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Microbiological and technological aspects of milks fermented by bifidobacteria
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Administration of Bifidobacterium bifidum to Chicken Broilers Reduces the Number of Carcass Condemnations for Cellulitis at the Abattoir
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Inhibition of Bacillus cereus growth in carbonated fermented bifidus milk
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Prevalence of toxicogenic bacteria in some foods and detection of Bacillus cereus and Staphylococcus aureus enterotoxin genes using multiplex PCR
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Growth Enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by Milk Hydrolyzates
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Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
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Microbiology and Biochemistry of Cheese and Fermented Milk
A. Y. Tamime and V. M. E. Marshall
Microbiology and Biochemistry of Cheese and Fermented Milk 57 (1997)
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Assessment of In Ovo Administration of Bifidobacterium bifidum and Bifidobacterium longum on Performance, Ileal Histomorphometry, Blood Hematological, and Biochemical Parameters of Broilers
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