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Academic Journal

DESARROLLO DE QUESOS FRESCOS CON LA ADICIÓN DEL CULTIVO PROBIÓTICO LACTOBACILLUS CASEI.

Subjects: CHEESE microbiology; PROBIOTICS; LACTOBACILLUS casei

  • Source: Ciencia y Tecnologia de los Alimentos. sep-dic2010, Vol. 20 Issue 3, p11-16. 6p. 2 Black and White Photographs, 5 Charts, 2 Graphs.

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