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Journal description
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Details for article 26 of 30 found articles
| Title: |
Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture |
| Author: |
Mauriello, G. Moio, L. Genovese, A. Ercolini, D. |
| Appeared in: |
Journal of dairy science |
| Paging: | Volume 86 (2003) nr. 2 pages 12 p. |
| Year: |
2003 |
| Contents: | |
| Publisher: |
American Dairy Science Association |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 26 of 30 found articles
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