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Evaluación de la contaminación del yogur por coliformes, E. coli y enterococos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
We have done a research work on the evolution of the presence of coliforms, E. coli and enterococci in yoghurt which was kept at 72 C for 40 days. We have dealt with 100 samples of two varieties: natural and strawberry ...