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Influence of coagulating enzymes and plasmin on the growth of starter bacteria at the start of Emmental cheese manufacture. Preliminary report.
Influence des enzymes coagulantes et de la plasmine sur la croissance des levains en début de fabrication de l'emmental. Etude préliminaire sur milieux modèles

A. Baer, Ryba and M. Casey

Lait, 77 1 (1997) 189-199

DOI: https://doi.org/10.1051/lait:1997113

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