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Cited article:

Etudes chimiques et microbiologiques sur la maturation de fromages persillés. Influence de la flore microbienne selon différentes technologies

G. OTTOGALLI, B. BIANCHI-SALVADORI, A. GALLI, L. CECCHI, P. RESMINI, G. VOLONTERIO

Lait, 54 539-540 (1974) 656-674

DOI: https://doi.org/10.1051/lait:1974539-54034

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