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FLAVOR PRODUCTION IN EWES MILK AND EWES MILK YOGURT, BY SINGLE STRAINS AND COMBINATIONS OF STREPTOCOCCUS-THERMOPHILUS AND LACTOBACILLUS-DELBRUECKII SUBSP BULGARICUS, ISOLATED FROM TRADITIONAL GREEK YOGURT
Authors: GEORGALA AIK TSAKALIDOU E KANDARAKIS I KALANTZOPOULOS G
Citation: Aik. Georgala et al., FLAVOR PRODUCTION IN EWES MILK AND EWES MILK YOGURT, BY SINGLE STRAINS AND COMBINATIONS OF STREPTOCOCCUS-THERMOPHILUS AND LACTOBACILLUS-DELBRUECKII SUBSP BULGARICUS, ISOLATED FROM TRADITIONAL GREEK YOGURT, Le Lait, 75(3), 1995, pp. 271-283
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