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The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
Author / Organization: S. Coppola, E. Parente, S. Dumontet, Antonella La Peccerella
| File Format | PDF (Portable Document Format) |
|---|---|
| Publication Year | 1988 |
| Source Host |
HAL Open Science
(hal.science)
|
| License / Terms | Open Access / Creative Commons |
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