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Author = K. Skrzypczak

Number of Articles: 1

Changes in Biochemical Properties during Ripening Process of Swiss-Type Cheeses Produced with Different Lactobacillus helveticus Strains

Volume 22, Issue 3, March and April 2020, Pages 693-707

K. Skrzypczak, W. Gustaw, A. Wasko, T. Banach

Journal of Agricultural Science and Technology