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Authors: LYNCH CM MCSWEENEY PLH FOX PF COGAN TM DRINAN FD

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Citation: Plh. Mcsweeney et al., A PROCEDURE FOR THE MANUFACTURE OF CHEDDAR CHEESE UNDER CONTROLLED BACTERIOLOGICAL CONDITIONS AND THE EFFECT OF ADJUNCT LACTOBACILLI ON CHEESE QUALITY, Irish journal of agricultural and food research, 33(2), 1994, pp. 183-192