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Microbial characteristics of Pecorino processed cheese spreads
Caractéristiques microbiologiques de crème de Pecorino

Francesca Palmas, Sofia Cosentino, Maria Elisabetta Fadda, Maura Deplano and Valeria Mascia

Lait, 79 6 (1999) 607-613

DOI: https://doi.org/10.1051/lait:1999650

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