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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

✍ Scribed by N.E. Costa; J.A. Hannon; T.P. Guinee; M.A.E. Auty; P.L.H. McSweeney; T.P. Beresford

No coin nor oath required. For personal study only.

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