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Characterization of Bacteriocins Produced by Lactobacilli and Their Use to Control Calcium Lactate Crystal-forming Lactic Acid Bacteria in Cheddar Cheese

Heidi E. Uljas

出版	University of Wisconsin--Madison, 1995
URL	http://books.google.com.hk/books?id=GJVjAAAAMAAJ&hl=&source=gbs_api