Manufacturing Process of a Novel Mozzarella Cheese Using Originally Isolated Lactic Acid Bacteria, Streptococcus salivarius ssp. thermophilus, from Hokkaido | Zendy

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Manufacturing Process of a Novel Mozzarella Cheese Using Originally Isolated Lactic Acid Bacteria, <i>Streptococcus salivarius </i>ssp. <i>thermophilus</i>, from Hokkaido

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