Farzad Rahmati
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Iran, the potential source of dairy starter microorganisms (eBook, PDF)

Isolation, identification and characterization of LAB and yeast starter strain from traditional dairy products of Lorestan province

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Master's Thesis from the year 2013 in the subject Biology - Micro- and Molecular Biology, Islamic Azad University, language: English, abstract: Today, the consumption of milk and its products in each community is one of the most important development indicators. Based on the latest scientific findings in the study of the nutritional value of milk and its products, in particular fermented products, the annual consumption of 200 liters of this valuable foodstuff result in longer life, more physical and intellectual efficacy, reduction of infectious diseases, reduction of bone diseases and desira...

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