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For: Šulcerová H, Burdychová R. Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality. Acta Univ Agric Silvic Mendelianae Brun 2014. [DOI: 10.11118/actaun200957050291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]  Open
Number Cited by Other Article(s)
1
Košičiarová I, Nagyová Ľ, Holienčinová M. Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2017. [DOI: 10.11118/actaun201765061967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]  Open
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