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Effect of NaCl content on lactate fermentation by Propionibacterium freudenreichii in small scale Swiss-type cheeses
Effet de la teneur en NaCl sur la fermentation du lactate par Propionibacterium freudenreichii dans des minifromages à pâte cuite

Romain Richoux, Éliane Faivre and Jean-René Kerjean

Lait, 78 3 (1998) 319-331

DOI: https://doi.org/10.1051/lait:1998332

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