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La flore microbienne du fromage de Cantal fabriqué à partir de lait cru. II. - Les staphylocoques
The microbial flora of cantal cheese made with raw milk. II. Staphylococci

J. J. DEVOYOD, Liliane MILLET and Josette KEROMNES

Lait, 54 538 (1974) 528-536

DOI: https://doi.org/10.1051/lait:197453826

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