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Cited article:

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Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

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Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products

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A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia

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International Journal of Dairy Technology 63 (1) 98 (2010)
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Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

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Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk ‘lben’

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