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Bibliotecas | Instituto Politécnico de Castelo Branco
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Changes in numbers and kinds of lactic acid bacteria during ripening of kefalotyri cheese See original record

Type
ANA
Creator
Litopoulou-Tzanetaki, E.
Title
Changes in numbers and kinds of lactic acid bacteria during ripening of kefalotyri cheese
Subject
Microbiologia
Date
1990
Language
eng
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