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Production of Propionibacterium freudenreichii subsp. shermanii in whey-based media

Vincent Marcoux, Yvan Beaulieu, Claude P. Champagne and Jacques Goulet
Journal of Fermentation and Bioengineering 74 (2) 95 (1992)
DOI: 10.1016/0922-338X(92)80008-7
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Water-soluble vitamins in milk and milk products

Margaret E. Gregory
Journal of Dairy Research 42 (1) 197 (1975)
DOI: 10.1017/S0022029900015223
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Whey fermentation by immobilized cells ofPropionibacterium shermanii

C.P. CHAMPAGNE, C. BAILLARGEON-CÔTÉ and J. GOULET
Journal of Applied Bacteriology 66 (3) 175 (1989)
DOI: 10.1111/j.1365-2672.1989.tb02467.x
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Fermentation du lactosérum par cellules immobilisées de Lactobacillus helveticus

C.P. Champagne, C. Baillargeon-Côté and J. Goulet
Canadian Institute of Food Science and Technology Journal 21 (4) 403 (1988)
DOI: 10.1016/S0315-5463(88)70976-1
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Split defect and secondary fermentation in Swiss-type cheeses – A review

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)
DOI: 10.1051/dst/2009036
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