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

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Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis

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Study of Moroccan dairy products: Iben and smen

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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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Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”

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Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale

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Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

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