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Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese

✍ Scribed by P. Dolci; V. Alessandria; K. Rantsiou; M. Bertolino; L. Cocolin

Book ID: 113647066
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 293 KB
Volume: 143
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2010.07.007

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