{"title":"[The lactic acid bacteria in bulgarian yogurt. Antimicrobial effect].","authors":"L Nachev, T S Nikoevska, T Nikoevska, T Antonova","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":78332,"journal":{"name":"Izvestiia na Mikrobiologicheskiia institut","volume":"22 ","pages":"61-7"},"PeriodicalIF":0.0000,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Izvestiia na Mikrobiologicheskiia institut","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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