✦ LIBER ✦
Physical, Chemical, Textural and Sensorial Changes of Portioned Parmigiano Reggiano Cheese Packed under Different Conditions
✍ Scribed by Romani, S.; Sacchetti, G.; Pittia, P.; Pinnavaia, G.G.; Dalla Rosa, M.
- Book ID
- 121819047
- Publisher
- SAGE Publications
- Year
- 2002
- Tongue
- English
- Weight
- 190 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1082-0132
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