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Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening

✍ Scribed by C.M. Lynch; D.D. Muir; J.M. Banks; P.L.H. McSweeney; P.F. Fox

No coin nor oath required. For personal study only.

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