Lactic acid bacteria
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Quantitative assessment of Lactococcus lactis subsp. cremoris present in artisanal raw cow’s milk cheese
Milena Alicja Stachelska
2018, Vol. 87, Issue 2, pp. 189-195 -
Weissella viridescens in meat products – a review
Marta Dušková, Josef Kameník, Renáta Karpíšková
2013, Vol. 82, Issue 3, pp. 237-241
