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A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening
Luisa Mannu, Giovanni Riu, Roberta Comunian, Maria C Fozzi, Maria F ScintuVolume:
12
Year:
2002
Language:
english
DOI:
10.1016/s0958-6946(01)00163-7
File:
PDF, 191 KB
english, 2002