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    Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

    Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter by Mykola Kukhtyn, Olena Vichko, Oleg Kravets, Halyna Karpyk, Olga Shved, Volodymyr Novikov

    Published 2018-12-01
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