[1]
“THE EFFECT OF USING THE LACTIC ACID BACTERIUM LACTOBACILLUS FERMENTUM ISOLATED FROM MINT (MENTHA SPP.), WHEN CURDLING COW’S MILK FOR PROTEIN INDICATORS”, Eur. j. emerg. technol. discov., vol. 4, no. 3, pp. 1–4, Mar. 2026, Accessed: Apr. 16, 2026. [Online]. Available: https://europeanscience.org/index.php/1/article/view/1678