Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening
Journal article published in 2017 by
Mian A. Murtaza 
,
Nuzhat Huma,
Muhammad A. Shabbir,
Mian S. Murtaza,
Muhammad Anees-Ur-Rehman
,
Nuzhat Huma,
Muhammad A. Shabbir,
Mian S. Murtaza,
Muhammad Anees-Ur-Rehman
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