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Contribution à l'étude des aptitudes biochimiques de levures isolées du fromage de Camembert. II. Essais et interprétations complémentaires
Contribution to the biochemical aptitudes study of yeasts isolated from Camembert cheese. II. complementary experiments and interpretations

J. L. SCHMIDT, J. LENOIR and Michèle SCHMIDT

Lait, 60 597 (1980) 343-350

DOI: https://doi.org/10.1051/lait:198059720

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