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Accelerated ripening of Cacioc...
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Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli /
Bibliographic Details
Other Authors:
De Pasquale,I.
,
De Angelis, M.
,
Gobbetti, M.
Format:
Article
Language:
English
Subjects:
Quesos
Derivados de la leche
Bacterias
>
Leche
Enzimas
>
Leche
Reproducción
>
In vitro
Productos lácteos
Lactobacillaceae
Lactobacillus plantarum
Lactobaullus paracasei
Lactobacullus casei
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Description
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