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Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese Production

Jorge A Reinheimer1, Viviana B Suarez1, Nanci B Bailo1

  • 1Programa de Lactología Industrial (PROLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina.

Journal of Food Protection
|May 30, 2019
PubMed

Keywords:
Whey cultureshard cheese

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