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Effect of pasteurization and lactic acid bacteria on physicochemical, microbiological and sensorial characteristics of costeño cheese
Serpa, José G., Pérez, Tulia I., Hernández, Elvis J.Volume:
69
Language:
english
Journal:
Revista Facultad Nacional de Agronomía
DOI:
10.15446/rfna.v69n2.59145
Date:
July, 2016
File:
PDF, 301 KB
english, 2016