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Microbial communities involved in Kaşar cheese ripening

Oğuz Aydemir1, Henning Harth2, Stefan Weckx2

  • 1Department of Food Engineering, Faculty of Engineering, Çankırı Karatekin University, 18100, Çankırı, Turkey.

Food Microbiology
|December 6, 2014
PubMed

Keywords:
Cheese ripeningKaşar cheeseNon–starter lactic acid bacteria

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