✦ LIBER ✦
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk
✍ Scribed by A Caridi; P Micari; F Foti; D Ramondino; V Sarullo
- Book ID
- 114262684
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 145 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0740-0020
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