✦ LIBER ✦
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese
✍ Scribed by Marcela Santarelli, Benedetta Bottari, Massimo Malacarne…
- Book ID
- 120730750
- Publisher
- Springer-Verlag
- Year
- 2013
- Tongue
- English
- Weight
- 348 KB
- Volume
- 93
- Category
- Article
- ISSN
- 1958-5586
No coin nor oath required. For personal study only.