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TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS K3 ISOLATED FROM FERMENTED CABBAGE AND ITS POTENTIAL USE AS STARTER CULTURE FOR FERMENTED FOOD PRODUCTS.
- Published in:
- Zywnosc, 2019, v. 26, n. 4, p. 89, doi. 10.15193/zntj/2019/121/315
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- Article