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M. J. R. Nout, F. M. Rombouts and A. Havelaar, “Effect of Accelerated Natural Lactic Fermentation of Infant Food Ingredients on Some Pathogenic Bacteria,” International Journal of Food Microbiology, Vol. 8, No. 4, 1989, pp. 351-361. doi:10.1016/0308-8146(95)00155-7

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