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Influence of milk heat treatment and curd scalding temperature on chemical composition and proteolysis during the maturation of Pecorino romano cheese

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Titel

Influence of milk heat treatment and curd scalding temperature on chemical composition and proteolysis during the maturation of Pecorino romano cheese

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Influence of milk heat treatment and curd scalding temperature on chemical composition and proteolysis during the maturation of Pecorino romano cheese / G. Galistu ... [et al.].

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CAG0989920

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