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Josef Gruskovnjak
Josef Gruskovnjak
Lactobacillus casei
Microbiology
Raw milk
Lactic acid
Food science
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22
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Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
2006
Lait
Michael G. Casey
Jean Pierre Häni
Josef Gruskovnjak
Walter Schaeren
Daniel Wechsler
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Citations (22)
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