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Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria
K.M.K. Kebary, O.M. Salem, A.I. Hamed, A.S. El-SisiVolume:
30
Year:
1997
Language:
english
DOI:
10.1016/s0963-9969(97)00045-8
File:
PDF, 932 KB
english, 1997