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Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Eugenia Manolopoulou1, Panagiotis Sarantinopoulos, Evagelia Zoidou

  • 1Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Greece. idte2mae@aua.gr

International Journal of Food Microbiology
|February 6, 2003
PubMed

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