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Volatile sulfur compounds produced by Micrococcaceae and coryneform bacteria isolated from cheeses
Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère

S. Bloes-Breton and J.L. Bergère

Lait, 77 5 (1997) 543-559

DOI: https://doi.org/10.1051/lait:1997539

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