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Khider, M. and Elbanna, K. (2017) Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. International Journal of Nutrition and Food Sciences, 6, 88-98.
https://doi.org/10.11648/j.ijnfs.20170602.15

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