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Behaviour of lactic and non lactic microflora during the production and ripening of farm-manufactured Pecorino cheese
Behaviour of lactic and non lactic microflora during the production and ripening of farm-manufactured Pecorino cheese
1995
B.T. Cenci-Goga
F. Clementi
E. Di Antonio
Keywords:
Cheese ripening
Microbiology
Micrococcaceae
Craft production
Cheesemaking
Food science
Bacteria
Biology
Ripening
Correction
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