✦ LIBER ✦
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
✍ Scribed by M Albenzio; M.R Corbo; S.U Rehman; P.F Fox; M De Angelis; A Corsetti; A Sevi; M Gobbetti
- Book ID
- 114158098
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 351 KB
- Volume
- 67
- Category
- Article
- ISSN
- 0168-1605
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