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THE SELECTION AND USE OF SOME MICRO-ORGANISMS FOR THE MANUFACTURE OF FERMENTED AND ACIDIFIED MILK PRODUCTS

G. MOCQUOT and C. HUREL
International Journal of Dairy Technology 23 (3) 130 (1970)
DOI: 10.1111/j.1471-0307.1970.tb02786.x
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An experimental continuous-culture unit for the production of frozen concentrated cheese starters

G. T. Lloyd and E. G. Pont
Journal of Dairy Research 40 (2) 149 (1973)
DOI: 10.1017/S0022029900014473
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Inventaire des différentes activités peptidasiques intracellulaires de Streptococcus thermophilus

Daniel Rabier and Michel J. Desmazeaud
Biochimie 55 (4) 389 (1973)
DOI: 10.1016/S0300-9084(73)80204-4
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Studies on the effects of low temperatures on lactic acid bacteria

Tsvetan Tsvetkov and Irina Shishkova
Cryobiology 19 (2) 211 (1982)
DOI: 10.1016/0011-2240(82)90143-2
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Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12

F. J. CHAVARRI, M. PAZ and M. NUÑEZ
Journal of Food Science 53 (6) 1854 (1988)
DOI: 10.1111/j.1365-2621.1988.tb07860.x
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Cheese: Chemistry, Physics and Microbiology

Timothy M. Cogan and Colin Hill
Cheese: Chemistry, Physics and Microbiology 193 (1993)
DOI: 10.1007/978-1-4615-2650-6_6
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Fundamentals of Dairy Chemistry

Joseph F. Frank and Elmer H. Marth
Fundamentals of Dairy Chemistry 655 (1988)
DOI: 10.1007/978-1-4615-7050-9_13
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