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Italian Cheese Ripening. IV. Various Free Amino and Fatty Acids in Commercial Provolone Cheese

✍ Scribed by Harper, W.J.; Long, J.E.

Book ID: 123605017
Publisher: American Dairy Science Association
Year: 1956
Tongue: English
Weight: 620 KB
Volume: 39
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(56)94719-1

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