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2012•Egyptian journal of dairy scienceRequires access

Lactic acid bacteria dynamics during ripening of Domiati cheese.

Malik Mustafa Mohammed, Aisha El-Attar, H. El‐Shafei, Morsi El-Soda

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Key concepts: Cheese ripening, Ripening, Food science, Lactic acid, Cheesemaking, Bacteria, Chemistry, Biology

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