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2010•World Applied Sciences JournalRequires access

Use of some Lactobacillus strains to improve soft cheese quality.

A.M. Kholif, G. A. Mahran, M. A. El‐Nawawy, Abdulla Ismail, Manar M. Salem, Wafaa Mohamed Zaky

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Key concepts: Food science, Quality (philosophy), Cheesemaking, Lactobacillus, Biotechnology, Microbiology, Biology, Chemistry

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