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INVESTIGATING THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS SOLD
Format: MS WORD | Chapter: 1-5 | Pages: 65-80 THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS CHAPTER ONE INTRODUCTION Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled…
