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Journal: Fermentation, 2022
Volume: 8
Number: 234

Article: Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese
Authors: by José Martín Ruvalcaba-Gómez, Héctor Ruiz-Espinosa, María Dolores Méndez-Robles, Ramón Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuamí Villagrán and Raúl Jacobo Delgado-Macuil
Link: https://www.mdpi.com/2311-5637/8/5/234

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