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Autor COGAN, TIMOTHY M. /et al/ |
Documentos disponibles escritos por este autor (1)
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texto impreso
In all, 4379 isolates from 35 products, including 24 artisanal cheeses, were surveyed with a view to identifying strains that could be used as starters in commercial dairy fermentations. Of the isolates, 38% were classified as Lactococcus, 17% a[...]