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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area

P Romano1, A Ricciardi, G Salzano

  • 1Department of Biologia, Difesa e Biotecnonologie Agro-forestali, University of Basilicata, Potenza, Italy. pot2930@iperbole.bologna.it

International Journal of Food Microbiology
|October 9, 2001
PubMed

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