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Quantitative method for enumeration of yeast cells in surface of soft cheese
Mise au point d'une méthode de dénombrement de la totalité des cellules de levures de la surface d'un fromage à pâte molle

M.N. Leclercq-Perlat, J.L. Bergère and G. Corrieu

Lait, 75 2 (1995) 151-168

Accepted: 05 January 1995

DOI: https://doi.org/10.1051/lait:1995211

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