✦ LIBER ✦
Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel
✍ Scribed by M. Malacarne; A. Summer; P. Franceschi; P. Formaggioni; M. Pecorari; G. Panari; P. Mariani
- Book ID
- 116540421
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 145 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0958-6946
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