✦ LIBER ✦
Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluacion sensorial durante la maduracion de queso Fynbo salado con una disolucion de NaCl / KCl
✍ Scribed by Zorrilla, S.E.; Rubiolo, A.C.
- Book ID
- 124052175
- Publisher
- SAGE Publications
- Year
- 1999
- Tongue
- English
- Weight
- 358 KB
- Volume
- 5
- Category
- Article
- ISSN
- 1082-0132
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