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Journal: Foods, 2023
Volume: 12
Number: 3751

Article: Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture
Authors: by Nidia Aracely Chacón-Flores, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez and David Roberto Sepúlveda-Ahumada
Link: https://www.mdpi.com/2304-8158/12/20/3751

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