𝔖 Bobbio Scriptorium
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CHANGES IN VISCOELASTIC PROPERTIES DURING THE RIPENING OF ARZÚA-ULLOA CHEESE. EFFECT OF PROTEOLYSIS

✍ Scribed by C.A. TOVAR; I. FRANCO; Y. RIVEIRO; L. ROMANÍ; J. CARBALLO


Book ID
111346792
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
647 KB
Volume
35
Category
Article
ISSN
0022-4901

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