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