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Volumn 65, Issue 6, 2003, Pages 67-73
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Biotechnology of yogurt and kefir production, study of their effect on human health;Biotekhnologia polucheniia bioiogurtov i biokefira, izuchenie ikh vliianiia na zdorov'e cheloveka.
a
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Author keywords
[No Author keywords available]
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Indexed keywords
PROBIOTIC AGENT;
YOGHURT;
AGED;
ARTICLE;
BIFIDOBACTERIUM;
CLINICAL TRIAL;
COMPARATIVE STUDY;
DAIRY PRODUCT;
GRAM POSITIVE BACTERIUM;
GROWTH, DEVELOPMENT AND AGING;
HEALTH;
HUMAN;
LACTOBACILLUS ACIDOPHILUS;
MEDICAL TECHNOLOGY;
MICROBIOLOGY;
MIDDLE AGED;
ORAL DRUG ADMINISTRATION;
PH;
STREPTOCOCCUS;
TEMPERATURE;
ADMINISTRATION, ORAL;
AGED;
BIFIDOBACTERIUM;
BIOMEDICAL TECHNOLOGY;
CULTURED MILK PRODUCTS;
GRAM-POSITIVE BACTERIA;
HEALTH;
HUMANS;
HYDROGEN-ION CONCENTRATION;
LACTOBACILLUS ACIDOPHILUS;
MIDDLE AGED;
PROBIOTICS;
STREPTOCOCCUS;
TEMPERATURE;
YOGURT;
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EID: 3042745632
PISSN: 10280987
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
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Times cited : (3)
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References (0)
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