Statistics for Evaluation of the Potential to use Mixed Starter Cultures of marxianus Kluyveromyces and Lactic acid bacteria to Produce Novel Fermented Dairy Products
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| Evaluation of the Potential to use Mixed Starter Cultures of marxianus Kluyveromyces and Lactic acid bacteria to Produce Novel Fermented Dairy Products | 3 |
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| October 2025 | 0 |
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