Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. I. Microbial, Chemical, Rheological and Sensorial Investigations

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Source Link http://www.sciencedirect.com/science/article/pii/S0023643896901991
DOI 10.1006/fstl.1996.0199
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