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    Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese

    Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese von Sıçramaz, Hatice, Güven, Olgu Taylan, Can, Ayşen, Ayar, Ahmet, Gül, Yasin


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