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About this Agricultural and Biological Sciences article
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese by M Morea; F Baruzzi; F Cappa; P.S Cocconcelli is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- M Morea; F Baruzzi; F Cappa; P.S Cocconcelli
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0168-1605)
- Published
- 1998
- Field
- Agricultural and Biological Sciences (Life Sciences)
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