Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

Published 2009 View Full Article

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Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volume 229, Issue 1, Pages 83-92

Publisher

Springer Nature

Online

2009-02-13

DOI

10.1007/s00217-009-1028-x

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