Survival of pathogenic bacteria in yoghurt and dahi
MATTA, Hittu
Survival of pathogenic bacteria in yoghurt and dahi - Microbiology - Ludhiana PAU 1989 - 62,16L
The survival rate of three pathogens viz. Salmonella typhimurium, Yersinia enterocolitics and Campylobacter jejuni was studied in two fermented milks-youghurt and dahi Effect of titrable acidity. pH and storage temperature on the ability of pathogens to s
YOGHURT -- BACTERIOLOGY
BACTERIA, PATHOGENIC DAHI -- BACTERIOLOGY SALMONALLA YERSINIA YOGHURT -- BACTERIOLOGY YOGHURT, DAHI
T 637.14 M46S
Survival of pathogenic bacteria in yoghurt and dahi - Microbiology - Ludhiana PAU 1989 - 62,16L
The survival rate of three pathogens viz. Salmonella typhimurium, Yersinia enterocolitics and Campylobacter jejuni was studied in two fermented milks-youghurt and dahi Effect of titrable acidity. pH and storage temperature on the ability of pathogens to s
YOGHURT -- BACTERIOLOGY
BACTERIA, PATHOGENIC DAHI -- BACTERIOLOGY SALMONALLA YERSINIA YOGHURT -- BACTERIOLOGY YOGHURT, DAHI
T 637.14 M46S