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Changes During Ripening of Commercial Gruyère Cheese

✍ Scribed by Zerfiridis, Gregory K.; Vafopoulou-Mastrogiannaki, Anne; Litopoulou-Tzanetaki, Evanthia


Book ID
122076614
Publisher
American Dairy Science Association
Year
1984
Tongue
English
Weight
749 KB
Volume
67
Category
Article
ISSN
0022-0302

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