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Cheddar cheese
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Epithelial cells
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Escherichia coli O157:H7
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Low-fat foods
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Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A
Furtado, Mauro Mansur
Text (1994)
Part of
Electronic Theses & Dissertations
Modulation of Escherichia coli O157:H7 mediated production of proinflammatory mediators by two species of Lactobacilli in two conditionally immortal colon epithelial cell lines
Block, Erica M.
Text (2004)
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