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Contrôle microbiologique du fromage. I. fromage a pate molle : " le Cuartirolo "

Silvia TESONE and F. QUEVEDO

Lait, 58 571-572 (1978) 43-56

DOI: 10.1051/lait:1978571-5723

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Silvia TESONE

F. QUEVEDO

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