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                                       Details for article 64 of 77 found articles
 
 
  Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology
 
 
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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 Koninklijke Bibliotheek - National Library of the Netherlands