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Optimal conditions for production of lactic acid from cheese whey permeate by Ca-alginate-entrapped Lactobacillus helveticus

✍ Scribed by P. Boyaval; J. Goulet

Publisher: Elsevier Science
Year: 1988
Tongue: English
Weight: 335 KB
Volume: 10
Category: Article
ISSN: 0141-0229
DOI: 10.1016/0141-0229(88)90116-0

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