Survival of pathogenic bacteria in yoghurt and dahi
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 637.14 M46S
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 637.14 M46S (Browse shelf(Opens below)) | Not for loan | 186465 | ||
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Mohinder Singh Randhawa Library | T 637.14 M46S (Browse shelf(Opens below)) | Not for loan | 186466 |
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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
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