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MICROBIAL CONDITION OF YOGURT (PASTEURIZED & TRADITIONAL) IN TABRIZ-IRAN

dc.contributor.authorSeifi, M
dc.contributor.authorMahdavi, R
dc.contributor.authorSeifi, M
dc.contributor.authorPurmokhaier, ZM
dc.date.accessioned2018-08-26T08:16:17Z
dc.date.available2018-08-26T08:16:17Z
dc.date.issued2009
dc.identifier.urihttp://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/51094
dc.language.isoEnglish
dc.relation.ispartofANNALS OF NUTRITION AND METABOLISM
dc.titleMICROBIAL CONDITION OF YOGURT (PASTEURIZED & TRADITIONAL) IN TABRIZ-IRAN
dc.typeMeeting Abstract
dc.citation.volume55
dc.citation.spage642
dc.citation.epage642
dc.citation.indexWeb of science


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