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    Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses

    Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses by Selime Hazır Dalca, Ömer Şimşek, Oguz Gursoy, Yusuf Yilmaz

    Published 2018-01-01
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