Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria
| Autor: | Kerjean, Jean-René *, Condon, Seamus, Lodi, Roberta, Kalantzopoulos, George, Chamba, Jean-François, Suomalainen, Tarja, Cogan, Tim, Moreau, Daniel |
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| Zdroj: | In Food Research International 2000 33(3):281-287 |
| Databáze: | ScienceDirect |
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