The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. [electronic resource]

By: Contributor(s): Producer: 20011018Description: 25-36 p. digitalISSN:
  • 0168-1605
Subject(s): Online resources: In: International journal of food microbiology vol. 69
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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