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Cited article:

Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise
Titre traduit en anglais

Raffaele Coppola, Mariantonietta Succi, Elena Sorrentino, Massimo Iorizzo, Luigi Grazia

Lait, 83 3 (2003) 211-222

DOI: https://doi.org/10.1051/lait:2003011

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