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Journal: Fermentation, 2024
Volume: 10
Number: 186
Article:
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
Authors:
by
Erasmo Neviani, Alessia Levante and Monica Gatti
Link:
https://www.mdpi.com/2311-5637/10/4/186
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