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1998•T-Stór (Teagasc)Open access

Significance of Lactobacilli in Cheddar Cheese

T. M. Cogan, Tom P. J. Beresford, Finbarr Drinan, Tony Palles, Nora Fitzsimons

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Key concepts: Food science, Cheesemaking, Cheese ripening, Chemistry, Business, Ripening

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