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Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening

Raffaele Coppola, Mauro Nanni, Massimo Iorizzo, Alida Sorrentino, Elena Sorrentino, Cristiana Chiavari and Luigi Grazia

Lait, 80 5 (2000) 479-490

DOI: https://doi.org/10.1051/lait:2000139

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