Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese

Author： Moreira M. Storani E. Bevilacqua R.G.A. de Antoni G.

ISSN： 0889-1575

Source： Journal of Food Composition and Analysis, Vol.14, Iss.5, 2001-10, pp. : 533-540

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