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PJB-2010-440
EFFICACY OF FOOD GRADE LACTIC ACID PRODUCED THROUGH BACTERIAL FERMENTATION
Abstract
The efficacy studies for lactic acid were conducted using rats to observe the toxicity of food grade lactic acid, produced in laboratory through fermentation process. The Sprague-Dawley rats were used for the evaluation of food grade lactic acid and was given in the feed to five groups of rats (A-E) at the dose of 0
