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H. Yasuda
H. Yasuda
Tokyo University of Agriculture
Biochemistry
Biology
Microbiology
Cheese ripening
Lactic acid
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Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses.
2007
Letters in Applied Microbiology
Morio Ishikawa
Kayo Kodama
H. Yasuda
Akiko Okamoto-Kainuma
K. Koizumi
Kazuhide Yamasato
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Citations (47)
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