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Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: identification, characteristics and in vitro potential toxins production
Étude des espèces du genre Penicillium pendant la fabrication et l'affinage du fromage de chèvre au lait cru de la variété Armada. Identification, caractéristiques et capacité de production de toxines in vitro

Maria E. Tornadijo, José M. Fresno, Roberto Martin Sarmiento and Javier Carballo
Lait, 78 6 (1998) 661-672
DOI: 10.1051/lait:1998658

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