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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese

B L Petersen1, R I Dave, D J McMahon

  • 1Western Dairy Center and Department of Nutrition and Food Sciences, Utah State University, Logan, 84322-8700, USA.

Journal of Dairy Science
|September 26, 2000
PubMed

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