Fermentation as foundation for diversity by Mette Toft & Axel Pallesen, Thise
Clinically studied probiotics for dairy innovations: Challenges, solutions and opportunities by Arja Laitila & Preben Jørgensen, DuPont
Selection of "thermophilic" Lactobacili for cheese production by Per D. Pedersen, Sacco
Protective cultures in Arla - where and why we use them by Anders Okholm, Arla Foods
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