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Journal description
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Details for article 64 of 77 found articles
| Title: |
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology |
| Author: |
Natrella, G. Faccia, M. Lorenzo, J.M. De Palo, P. Gambacorta, G. |
| Appeared in: |
Journal of dairy science |
| Paging: | Volume 103 () nr. 3 pages 2089-2097 |
| Year: |
2020 |
| Contents: | |
| Publisher: |
American Dairy Science Association |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 64 of 77 found articles
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