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Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

✍ Scribed by C.L. Randazzo; I. Pitino; S. De Luca; G.O. Scifò; C. Caggia


Book ID
113646194
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
263 KB
Volume
122
Category
Article
ISSN
0168-1605

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