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Paul L.H. McSweeney , Maria José Sousa
Lait, 80 3 (2000) 293-324
This article has been cited by the following article(s):
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Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening
A.A. Hayaloglu, M. Guven, P.F. Fox and P.L.H. McSweeney Journal of Dairy Science 88 (10) 3460 (2005) https://doi.org/10.3168/jds.S0022-0302(05)73030-7
Exploiting the potential of bacteria in the cheese ecosystem
C. Peláez and T. Requena International Dairy Journal 15 (6-9) 831 (2005) https://doi.org/10.1016/j.idairyj.2004.12.001
Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations
Jorge Ignacio Sánchez, Beatriz Martínez and Ana Rodríguez International Journal of Food Microbiology 105 (3) 377 (2005) https://doi.org/10.1016/j.ijfoodmicro.2005.04.025
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