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Journal: Foods, 2019
Volume: 8
Number: 412
Article:
Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”
Authors:
by
Vincenzina Fusco, Grazia Marina Quero, Palmiro Poltronieri, Maria Morea and Federico Baruzzi
Link:
https://www.mdpi.com/2304-8158/8/9/412
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