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2009•Unpublished venueRequires access

Diversity of non-starter lactic acid bacteria in Latvian semi-hard cheeses.

A. Miķelsone, I. Ciproviča, Zinta Gaile

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Key concepts: Starter, Lactic acid, Bacteria, Food science, Diversity (politics), Fermentation starter, Biotechnology, Biology

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Diversity of non-starter lactic acid bacteria in Latvian semi-hard cheeses. — Research Paper | ScholarLens