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Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe\'s milk

contributor authorFariba Ghiamati
contributor authorMasoud Yavarmanesh
contributor authorMorteza khomeiri
contributor authorYahya Maghsoudlou
date accessioned2020-03-14T07:53:04Z
date available2020-03-14T07:53:04Z
date issued2016
identifier otherotYBx467W1eaolrhy8oGw2k0DbaPj4vopr08MzRvs_ZiFHC6uw.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/1585243?show=full
formatgeneral
languageEnglish
titleBiodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe\'s milk
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid11507489
identifier doi10.1111/1471-0307.12281
journal titleInternational Journal of Dairy Technology
coverageAcademic
filesize305634
citations7


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