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2016•International Food Research JournalRequires access

Hygienic quality of "Rayeb", a traditional Tunisian fermented cow's milk.

Olfa Samet-Bali, Imène Felfoul, Roua Lajnaf, H. Attia, Mohamed Ali Ayadi

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Key concepts: Food science, Fermentation, Cow milk, Quality (philosophy), Biology, Chemistry, Physics, Quantum mechanics

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