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Dairy Sci. Technol., 88 4-5 (2008) 445-455

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Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses
Identification moléculaire et typage des bactéries lactiques associées à la production de deux fromages artisanaux au lait cru

Koenraad Van Hoorde, Peter Vandamme and Geert Huys

Dairy Sci. Technol., 88 4-5 (2008) 445-455

Published online: 02 October 2008

DOI: https://doi.org/10.1051/dst:2008011

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Dairy Science and Technology

ISSN: 1958-5586 - eISSN: 1958-5594
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