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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, original scientific article Keywords: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy |