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The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
La microflore naturelle du sérum utilisé comme levain dans la fabrication de la Mozzarelle de bufflonne

S. COPPOLA, E. PARENTE, S. DUMONTET and Antonella LA PECCERELLA

Lait, 68 3 (1988) 295-309

DOI: https://doi.org/10.1051/lait:1988319

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