Statistics for Microbial Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Food Products and Their Applicability for Prevention of Selected Foodborne Pathogens

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Microbial Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Food Products and Their Applicability for Prevention of Selected Foodborne Pathogens 16

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Guesh Mulaw 2019.pdf 7