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World Journal of Dairy & Food Sciences 2 (1): 28-34, 2007ISSN 1817-308 World Journal of Dairy & Food Sciences 2 (1): 28-34, 2007ISSN 1817-308

World Journal of Dairy & Food Sciences 2 (1): 28-34, 2007ISSN 1817-308 - PDF document

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World Journal of Dairy & Food Sciences 2 (1): 28-34, 2007ISSN 1817-308 - PPT Presentation

oxbile salts03 and the lysozyme 05 mg ml and could tolerate low pH values and survive to acidity shock pH 2Thegrowthinhibiting factors produced by bifidobacteria could be identified a ID: 523935

oxbile salts(0.3%) and the

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