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1. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese Giuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, izvirni znanstveni članek Ključne besede: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy |