Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria
Jean-René Kerjean(Institut Français), Daniel Moreau, Jean-François Chamba(Roche (France)), George Kalantzopoulos(Agricultural University of Athens), S. Condón(University College Cork), R. Lodi, T. M. Cogan(Teagasc - The Irish Agriculture and Food Development Authority), Tarja Suomalainen(Valio (Finland))
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