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Encapsulation of probiotic bacteria in lamb rennet paste: Effects on the quality of Pecorino cheese

โœ Scribed by A. Santillo; M. Albenzio; A. Bevilacqua; M.R. Corbo; A. Sevi


Book ID
119933461
Publisher
American Dairy Science Association
Year
2012
Tongue
English
Weight
380 KB
Volume
95
Category
Article
ISSN
0022-0302

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