✦ LIBER ✦
Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture
✍ Scribed by G. Mauriello; L. Moio; A. Genovese; D. Ercolini
- Book ID
- 117975528
- Publisher
- American Dairy Science Association
- Year
- 2003
- Tongue
- English
- Weight
- 248 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0022-0302
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