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Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese

✍ Scribed by R. Mercogliano; A. De Felice; C. Chirollo; M. L. Cortesi

Book ID: 106558002
Publisher: Springer Netherlands
Year: 2010
Tongue: English
Weight: 106 KB
Volume: 34
Category: Article
ISSN: 0165-7380
DOI: 10.1007/s11259-010-9394-1

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