The lactic acid microflora of natural whey starters used in Argentina for hard cheese production
- 30 September 1996
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 6 (8-9) , 869-879
- https://doi.org/10.1016/0958-6946(96)00014-3
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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