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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Functionality and physico-chemical characteristics of bovine and caprine mozzarella cheeses during refrigerated

J Y Imm1, E J Oh, K S Han

  • 1Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Korea.

Journal of Dairy Science
|September 26, 2003
PubMed

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