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Evolución de la contaminación del yogur por levaduras y mohos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept at 7° C for 40 days. We have delt with 200 samples of two varieties: natural and strawberry flavour, both of them from ...