Bibliography

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Fermentations, Marcel Dekker, New York, 1988.

2. S. E. Gilliland, Bacterial Starter Cultures for Food, CRC Press,

3. D. Y. C. Fung et al., "Mixed Culture Interactions in Anaerobic Fermentations," in L. E. Erickson and D. Y. C. Fung, eds. Handbook on Anaerobic Fermentations, Marcel Dekker, New York, 1998, pp. 501-536.

4. G. Sauder, Cheese Varieties and Descriptions, USDA Agricultural Handbook No. 54, Washington, D.C., 1978.

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