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Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese
Author(s):
L Settanni
,
A Di Grigoli
,
G Tornambé
,
V Bellina
,
N Francesca
,
G Moschetti
,
A. Bonanno
Publication date:
2012-04-01
Journal:
International Journal of Food Microbiology
Publisher:
Elsevier BV
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Journal
DOI::
10.1016/j.ijfoodmicro.2012.01.022
PubMed ID::
22336514
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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