Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity
- 30 June 2007
- journal article
- Published by Elsevier BV in Food Control
- Vol. 18 (6), 716-722
- https://doi.org/10.1016/j.foodcont.2006.03.008
Abstract
No abstract availableKeywords
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