Significance of the indigenous antimicrobial agents of milk to the dairy industry ; Importance of Streptococci Group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms ; A practical guide to the control of lipolysis in the manufacture of dairy products | Importance of Streptococci Group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms | Practical guide to the control of lipolysis in the manufacture of dairy products

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