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Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds
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Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds
Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds
FE
Frieda Eliskases-Lechner
Frieda Eliskases-Lechner
Wolfgang Ginzinger
Wolfgang Ginzinger
Harald Rohm
Harald Rohm
ET
Eduard Tschager
Eduard Tschager
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1 January 1999
journal article
Published by
EDP Sciences
in
Le Lait
Vol. 79
(4)
,
385-396
https://doi.org/10.1051/lait:1999432
Abstract
No abstract available
Cited by 19 articles