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Article

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Uso de bacterias ácido lácticas nativas como cultivo iniciador para producir un queso artesanal mexicano seguro y sensorialmente aceptable

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Pages 460-468 | Received 06 Jun 2017, Accepted 19 Dec 2017, Published online: 15 Feb 2018

References

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