✦ LIBER ✦
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
✍ Scribed by M.J. Lerma-García; A. Gori; L. Cerretani; E.F. Simó-Alfonso; M.F. Caboni
- Book ID
- 119933417
- Publisher
- American Dairy Science Association
- Year
- 2010
- Tongue
- English
- Weight
- 240 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0022-0302
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