1.
Zebboudj N, Chentouf HF, Yezli W, Boudra A. Effects of Commercial and Natural Starter Cultures on Physicochemical, Microbiological and Sensory Characteristics of Algerian Edam-type Cheese. Appl Food Biotechnol [Internet]. 2026 Jun. 21 [cited 2026 Jun. 30];13(1):1-8 (e12). Available from: https://journals.sbmu.ac.ir/afb/article/view/51819