ZEBBOUDJ, Nebia; CHENTOUF, Hanane Fatma; YEZLI, Wassim; BOUDRA, Abdelatif. Effects of Commercial and Natural Starter Cultures on Physicochemical, Microbiological and Sensory Characteristics of Algerian Edam-type Cheese. Applied Food Biotechnology, [S. l.], v. 13, n. 1, p. 1–8 (e12), 2026. DOI: 10.22037/afb.v13i1.51819. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/51819. Acesso em: 30 jun. 2026.