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Journal description
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Details for article 110 of 256 found articles
| Title: |
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model |
| Author: |
Cuffia, Facundo Bergamini, Carina V Hynes, Érica R Wolf, Irma V Perotti, María C |
| Appeared in: |
Food science and technology international |
| Paging: | Volume 26 () nr. 2 pages 173-184 |
| Year: |
2020-03 |
| Contents: | |
| Publisher: |
SAGE Publications, Sage UK: London, England |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 110 of 256 found articles
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