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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese

L Bautista1, R G Kroll

  • 1AFRC Institute of Food Research, Reading Laboratory, Shinfield, UK.

The Journal of Dairy Research
|November 1, 1988
PubMed

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