Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.
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| Description | scientific article published on 25 June 2015 |
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author: Luca Settanni Raimondo Gaglio Walter Randazzo Cinzia Cardamone Antonino Di Grigoli Maria Luisa Scatassa Giusi Macaluso |
| Publication date | June 25, 2015 |
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