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Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process

✍ Scribed by R.E. Ferrazza; J.M. Fresno; J.I. Ribeiro; M.E. Tornadijo; M.Mansur Furtado


Book ID
116487762
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
209 KB
Volume
37
Category
Article
ISSN
0963-9969

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