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[The relationship between the concentration of protein breakdown products in the culture media of several lactic acid streptococci and the quality of cheese produced with their use].

作者信息

Zviagintsev V I, Belov A N, Ovchinnikov A D

出版信息

Prikl Biokhim Mikrobiol. 1974 Jul-Aug;10(4):521-6.

PMID:4217451
Abstract
摘要

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