NUTRITIONAL EVALUATION OF YOGHURT PREPARED BY LACTOBACILLI ISOLATED FROM APIS MELLIFERA L. GUTS AND ALPINE ANTHILL

Georgi Beev, Svilen Lazarov, Toncho Dinev, Nikolina Naydenova*

Key words: Yogurt quality, Lactobacilli, Apis mellifera L., Alpine anthill.

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Journal of Hygienic Engineering and Design