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Cited article:

Effect of Lactic Starter Culture on Pink Discoloration and Oxidation-Reduction Potential in Italian Cheese

E.L. Shannon, N.F. Olson and J.H. von Elbe
Journal of Dairy Science 52 (10) 1557 (1969)
https://doi.org/10.3168/jds.S0022-0302(69)86792-5