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Contribution of Lactococcus lactis ssp lactis biovar diacetylactis to the browning of Brie and Camembert-type cheeses
This article has been cited by the following article(s):
The blue discoloration of fresh cheeses: A worldwide defect associated to specific contamination by Pseudomonas fluorescensAna del Olmo, Javier Calzada and Manuel Nuñez
Food Control 86 359 (2018)
See this article