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Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

✍ Scribed by J. Horne; S. Carpino; L. Tuminello; T. Rapisarda; L. Corallo; G. Licitra


Book ID
116539814
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
279 KB
Volume
15
Category
Article
ISSN
0958-6946

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