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All issues Lait, 77 1 (1997) 169-180 Article references

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Characterization and Low-Resolution Structure of an Extremely Thermostable Esterase of Potential Biotechnological Interest from Pyrococcus furiosus

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Enzymes involved in flavour formation by bacteria isolated from the smear population of surface-ripened cheese

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Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese

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