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Evolution of free amino acids during Idiazábal cheese ripening

✍ Scribed by Y. Barcina; F.C. Ibáñez; A.I. Ordóñez

Book ID: 116164429
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 426 KB
Volume: 6
Category: Article
ISSN: 0956-7135
DOI: 10.1016/0956-7135(94)00007-z

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