Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. III. Influence des micro-organismes (Streptococcus lactis, Penicillium caseicolum et P. roqueforti)
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:197655718/pdf
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