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BS ISO 27205:2010
Fermented milk products. Bacterial starter cultures. Standard of identity
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Summary
Cream (dairy products);Industrial;Butter;Dairy products;Cultures (biology);Fermentation;Lactic acid;Yoghurt;Bacteria;Food manufacturing processes;Labelling (process);Cheese;Food products;Lactobacillaceae;Milk;Composition
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 02/28/2010 |
| Page Count | 22 |
| Themes | Composition |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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28/02/2010
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