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Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria

Crossref DOI link: https://doi.org/10.1007/s13197-019-03828-0

Published Online: 2019-06-10

Published Print: 2019-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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