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Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage

Shelf LifeMicrobial ContaminationFood SpoilageCasein MicellesBiotechnologyPseudomonas FluorescensFood MicrobiologyCaseinolytic PotentialMicrobiologyPublic HealthQuantitative Microbiology