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From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture
Bergamaschi, M., Bittante, G.Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2017-13573
Date:
February, 2018
File:
PDF, 661 KB
english, 2018