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Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria

Marilena Marino1, Michela Maifreni, Gabriella Rondinini

  • 1Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, 33100 Udine, Italy. marilena.marino@uniud.it

FEMS Microbiology Letters
|December 9, 2003
PubMed

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