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Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese
Influence de la protéolyse de la caséine par les levains lactiques, la présure et la plasmine sur la croissance des bactéries propioniques dans l'emmental

A. Baer

Lait, 75 4-5 (1995) 391-400

DOI: https://doi.org/10.1051/lait:19954-529

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