BB-kb@ldeleger:BB-kb-F-26678131-004 / 0-7
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The cheese
inoculated with H. alvei (B16) alone was clearly different
from other cheeses, being associated with dairy product, salty and
butter aroma and a granular texture.
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|
The cheese
inoculated with H. alvei (B16) alone was clearly different
from other cheeses, being associated with dairy product, salty and
butter aroma and a granular texture.
|