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Les levures et les moisissures dans le fromage bleu de Cabrales
The yeasts and moulds of spanish mould-ripened Cabrales cheese

M. NUNEZ, Margarita MEDINA, Pilar GAYA and Carmen DIAS-AMADO

Lait, 61 601-602 (1981) 62-79

DOI: https://doi.org/10.1051/lait:1981601-6025

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