MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1994.tb00596.x/fullpdf
Reference40 articles.
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4. The significance of sodium chloride in studies of staphylococci;CHAPMAN;J. Bacteriol.,1945
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