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Article

Debittering activity of peptidases from selected lactobacilli strains in model cheeses;

Source: MILCHWISSENSCHAFT

Year published: 1996

Volume: 51, 6

Pages: p. 315-319

Signature: Б 14

ID: TUNAR0006838

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Article

Effect of Lactobacillus plantarum as adjunct starter on the flavour and texture of a semi-hard cheese made from pasteurised cows' milk;

Source: LE LAIT

Year published: 1996

Volume: 76, 5

Pages: p. 461-472

Signature: А 51

ID: TUNAR0008035

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Article

Streptococcus thermophilus as adjunct culture for a semi-hard cows' milk cheese;

Source: LE LAIT

Year published: 1998

Volume: 78, 5

Pages: 501-511

Signature: А51

ID: TUNAR0013970

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Article

Maisonnier, S.;

Effects of microflora status, dietary bile salts and guar gum on lipid degestibility, intestinal bile salts, and histomorphology in broiler chickens;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 82, 5

Pages: 805-814 с.

Signature: А 224

ID: TUNAR0034249

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