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Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening
R. Arenas, L. González, A. Bernardo, J.M. Fresno, M.E. TornadijoVolume:
15
Year:
2004
Language:
english
DOI:
10.1016/s0956-7135(03)00067-7
File:
PDF, 307 KB
english, 2004