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Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses

Raymond B Place1, Daniel Hiestand, Hans Rudolf Gallmann

  • 1Laboratory of Food Microbiology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland. raymond.place@alumni.ethz.ch

Systematic and Applied Microbiology
|May 16, 2003
PubMed

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