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Major Cheese Groups

M.D. Cantor, T. van den Tempel, T.K. Hansen and Y. Ardö
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 175 (2004)
DOI: 10.1016/S1874-558X(04)80044-7
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Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses

B.C. Viljoen, A.R. Khoury and A. Hattingh
Food Research International 36 (3) 275 (2003)
DOI: 10.1016/S0963-9969(02)00169-2
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The interaction between yeasts and bacteria in dairy environments

Bennie C. Viljoen
International Journal of Food Microbiology 69 (1-2) 37 (2001)
DOI: 10.1016/S0168-1605(01)00570-0
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The Yeasts

Elizabeth A. Tudor and R.G. Board
The Yeasts 435 (1993)
DOI: 10.1016/B978-0-08-092543-1.50022-9
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Yeasts in dairy products

G.H. Fleet
Journal of Applied Bacteriology 68 (3) 199 (1990)
DOI: 10.1111/j.1365-2672.1990.tb02566.x
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