Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

Author: Kask S.   Adamberg K.   Orlowski A.   Vogensen F.K.   Moller P.L.   Ardo Y.   Paalme T.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.9, 2003-01, pp. : 1037-1046

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