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Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages
G. Trigueros, M. L. Garc�a, C. Casas, J. A. Ord��ez and M. D. Selgas Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201(3) 298 (1995) https://doi.org/10.1007/BF01193008
The quality of white-brined cheese from goat's milk made with different starters