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The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses

✍ Scribed by E Addis; G.H Fleet; J.M Cox; D Kolak; T Leung


Book ID
114158234
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
372 KB
Volume
69
Category
Article
ISSN
0168-1605

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