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1990•Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol. II.Requires access

Activation of lactic acid bacteria during natural rennet cheeses manufacture.

G. D. Perfilyev, G.М. Sviridenko, Yu. Ya. Sviridenko

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Key concepts: Rennet, Food science, Bacteria, Lactic acid, Natural (archaeology), Chemistry, Biology, Casein

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