TY  - BOOK
AU  - MATTA, Hittu
TI  - Survival of pathogenic bacteria in yoghurt and dahi
U1  - T 637.14 M46S 
PY  - 1989///
CY  - Ludhiana
PB  - PAU
KW  - YOGHURT -- BACTERIOLOGY
KW  - BACTERIA, PATHOGENIC
KW  - DAHI -- BACTERIOLOGY
KW  - SALMONALLA
KW  - YERSINIA
KW  - YOGHURT, DAHI
N2  - 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
ER  -