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USE OF AGGLUTINATION-SENSITIVE BULK STARTERS IN THE MANUFACTURE OF STIRRED CURD CHEESE
Authors:
HICKS CL MORALES MM RUSSELLCAMPBELL E
Citation:
Cl. Hicks et al., USE OF AGGLUTINATION-SENSITIVE BULK STARTERS IN THE MANUFACTURE OF STIRRED CURD CHEESE, Journal of dairy science, 81(3), 1998, pp. 621-630
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