DOI:
10.1055/s-00000003
Aktuelle Ernährungsmedizin
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References
Gobbetti M, De Angelis M, Di Cagno R et al.
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening.
Trends in Food Science & Technology 2015;
45: 167-178
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