The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milkReport as inadecuate




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S. Coppola Author

E. Parente Author

S. Dumontet Author

Antonella La Peccerella Author









Author: S. Coppola E. Parente S. Dumontet Antonella La Peccerella

Source: https://hal.archives-ouvertes.fr/



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