𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter

✍ Scribed by A. Goncu; Z. Alpkent


Book ID
116539815
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
209 KB
Volume
15
Category
Article
ISSN
0958-6946

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES