6533b82efe1ef96bd129419b
RESEARCH PRODUCT
Microbiological characteristics of Trentingrana cheese after nine months of ripening
E FranciosiL MonfrediniA CavazzaE. PoznanskiLuca Settannisubject
formaggi batteri lattici maturazioneyear | journal | country | edition | language |
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2009-01-01 |