Issue Title
Vol 3, No 4: Journal of Bioenergy and food science, oct/dec, 2016 Artisan cheese: a potential source of wild lactic acid bacteria to obtain new starter cultures Abstract  [PDF (PORTUGUESE)]
Maria Luiza Barros Cabral, Meire dos Santos Falcão de Lima, Gabriela Alves de Araújo Fernandes, Eduardo Felipe da Costa, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti
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