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    Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

    Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures by Barbara Turchi, Roberta Nuvoloni, Filippo Fratini, Francesca Pedonese, Valentina V. Ebani, Domenico Cerri

    Published 2011-05-01
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