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Bibliographic Details
Main Author: José G. Serpa Fajardo
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2016
Subjects:
Agrociencias
Mashed cheese
starter culture
microbial analysis
sensorial analysis
Online Access:https://www.redalyc.org/articulo.oa?id=179946654013
https://www.redalyc.org/journal/1799/179946654013/
https://www.redalyc.org/journal/1799/179946654013/html/
https://www.redalyc.org/journal/1799/179946654013/179946654013.epub
https://www.redalyc.org/journal/1799/179946654013/movil
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https://www.redalyc.org/articulo.oa?id=179946654013
https://www.redalyc.org/journal/1799/179946654013/
https://www.redalyc.org/journal/1799/179946654013/html/
https://www.redalyc.org/journal/1799/179946654013/179946654013.epub
https://www.redalyc.org/journal/1799/179946654013/movil

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