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Classification of Swiss cheese starter and adjunct cultures using Fourier transform infrared microspectroscopy

✍ Scribed by V. Prabhakar; N. Kocaoglu-Vurma; J. Harper; L. Rodriguez-Saona

Book ID: 117973995
Publisher: American Dairy Science Association
Year: 2011
Tongue: English
Weight: 521 KB
Volume: 94
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.2011-4457

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