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Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

✍ Scribed by Koenraad Van Hoorde; Isabelle Van Leuven; Patrick Dirinck; Marc Heyndrickx; Kathleen Coudijzer; Peter Vandamme; Geert Huys

No coin nor oath required. For personal study only.

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