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                                       Details for article 3 of 6 found articles
 
 
  Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening
 
 
Title: Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening
Author: González de Llano, D.
Ramos, M.
Rodriguez, A.
Montilla, A.
Juarez, M.
Appeared in: International dairy journal
Paging: Volume 2 (1992) nr. 2 pages 15 p.
Year: 1992
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 3 of 6 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands