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    The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

    The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese by Gursoy, Oguz, Seckin, A. Kemal, Kinik, Ozer, Karaman, Ay e Demet

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