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Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening
Nicoletta P. Mangia, Marco A. Murgia, Giovanni Garau, Maria G. Sanna, Pietrino DeianaVolume:
25
Year:
2008
Language:
english
Pages:
12
DOI:
10.1016/j.fm.2007.09.009
File:
PDF, 1.05 MB
english, 2008