✦ LIBER ✦
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat
✍ Scribed by Mucchetti, G.; Gatti, M.; Nocetti, M.; Reverberi, P.; Bianchi, A.; Galati, F.; Petroni, A.
- Book ID
- 122796626
- Publisher
- American Dairy Science Association
- Year
- 2014
- Tongue
- English
- Weight
- 142 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0022-0302
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