✦ LIBER ✦
Characterization of Cheese Curd Ripened with Penicillium caseicolum for Producing a Flavor Concentrate
✍ Scribed by Furtado, M.M.; Chandan, R.C.; Wishnetsky, T.
- Book ID
- 121784358
- Publisher
- American Dairy Science Association
- Year
- 1984
- Tongue
- English
- Weight
- 465 KB
- Volume
- 67
- Category
- Article
- ISSN
- 0022-0302
No coin nor oath required. For personal study only.