[1]
N. Zebboudj, H. F. Chentouf, W. Yezli, and A. Boudra, “Effects of Commercial and Natural Starter Cultures on Physicochemical, Microbiological and Sensory Characteristics of Algerian Edam-type Cheese”, Appl Food Biotechnol, vol. 13, no. 1, pp. 1–8 (e12), Jun. 2026.