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Natural whey starter for Parmigiano Reggiano: culture-independent approach

B Bottari1, M Santarelli, E Neviani

  • 1Department of Genetic, Biology of Microorganisms, Anthropology, Evolution, University of Parma, Parma, Italy. benedetta.bottari@nemo.unipr.it

Journal of Applied Microbiology
|October 24, 2009
PubMed
Abstract

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