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Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast

P. DEIANA, F. FATICHENTI, G. A. FARRIS, G. MOCQUOT, Roberta LODI, Rosanna TODESCO and L. CECCHI

Lait, 64 640-642 (1984) 380-394

DOI: https://doi.org/10.1051/lait:1984640-64231

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