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1H- and13C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese

✍ Scribed by P. Scano; R. Anedda; M. P. Melis; M. A. Dessi’; A. Lai; T. Roggio

Book ID
107494808
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
443 KB
Volume
88
Category
Article
ISSN
0003-021X

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