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Characterization of microbial traits involved with the elaboration of the Cotija cheese

✍ Scribed by Rebeca Flores-Magallón; Amanda Alejandra Oliva-Hernández; José Aberto Narváez-Zapata

Book ID
106266838
Publisher
The Korean Society of Food Science and Technology
Year
2011
Tongue
English
Weight
272 KB
Volume
20
Category
Article
ISSN
1226-7708

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