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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening by Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja
Published 2012-06-01
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