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Microcalorimetric Study of Extruded Dog Food Containing Probiotic Micro Organisms

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Figure

Table 1The length of the lag phase was 3.9 ± 0.72 hours (in
Figure 1. Power-time curves of growth of probiotic bacteria in three different dog food: dry and moisturized samples (AC, AS and SC) at two different pH (pH = 2 and pH = 7) values
Table 1. Parameters describing bacterial growth of three dog food formulations (AC, AS, SC) at two different pH (pH = 2  (tive numbers of bacteria produced during the both growth phases (and pH = 7) levels obtained from the processed power-time curves: lag

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