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Characterization and extracellular activity of psychrotrophic bacteria isolated from Villalón cheese (fresh variety of Spanish sheep's milk cheese)

✍ Scribed by Jesúus A. Santos; Teresa-María López-Díaz; María-Camino Garcia-Fernández; Maraía-Luisa García-López; Andrés Otero

No coin nor oath required. For personal study only.

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