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Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
Massimo Todaro, Nicola Francesca, Stefano Reale, Giancarlo Moschetti, Fabrizio Vitale, Luca SettanniVolume:
233
Language:
english
Pages:
10
DOI:
10.1007/s00217-011-1593-7
Date:
December, 2011
File:
PDF, 209 KB
english, 2011