Article citationsMore>>

Cutrim, C.S., Barros, R.F.D., Franco, R.M. and Cortez, M.A.S. (2017) Escherichia coli O157:H7 Survival in Traditional and Low Lactose Yogurt during Fermentation and Cooling Periods. Ciência Animal Brasileira, 18, 1-9.
https://doi.org/10.1590/1089-6891v18e-39554

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top