FORMATION OF MICROCOLONIES AND MICRO-CRYSTALS DURING THE RIPENING OF CHEESE

被引：0
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作者：
BATTISTOTTI, B
BOTTAZZI, V
BIANCHI, F
机构：
来源：
INDUSTRIE ALIMENTARI | 1983年 / 22卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：500 / 500
页数：1
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