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NTIS 바로가기Journal of dairy science and biotechnology, v.39 no.2, 2021년, pp.63 - 67
서영은 (숙명여자대학교 식품영양학과) , 유윤정 (숙명여자대학교 식품영양학과) , 윤요한 (숙명여자대학교 식품영양학과)
Antibiotics are widely used to improve productivity in the dairy industry. However, the inappropriate use of antibiotics causes the deterioration in the quality of dairy products undergoing fermentation and maturation. Hence, probiotic use is emerging as an alternative to curb the increased utilizat...
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