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  1. 1
    Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk

    Technological and probiotic potential of autochthonous lactic acid bacteria from spontaneously fermented dromedary milk von Oussaief, Olfa, Jrad, Zeineb, Sbissi, Imed, Nasri, Waâd, Khorchani, Touhami, El‐Hatmi, Halima


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  2. 2
    Is ‘waste’ an appropriate concept in a sustainable bioeconomy?

    Is ‘waste’ an appropriate concept in a sustainable bioeconomy? von Halim, Ronald, Iyer, Ajay, Esteves, Sara M., Milliken, Sarah, Kalai, Katalin, Pleissner, Daniel, Stephan, Loreena, Chentir, Imene, Ahmed, Osama, Nasri, Waâd, Mohamed, Sameh, Birkeland, Nils-Kåre, Vanderschuren, Hervé, Zainuddin, Ima, Mburu, Monica

    Veröffentlicht in Sustainable Chemistry One World

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  3. 3
    Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk

    Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk von El Hatmi, Halima, Jrad, Zeineb, Oussaief, Olfa, Nasri, Waad, Sbissi, Imed, Khorchani, Touhami, Canabady-Rochelle, Laetitia L.S.

    Veröffentlicht in Food science & technology

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