Cite
HARVARD Citation
Berta, M. et al. (n.d.). Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking. International dairy journal. pp. 34-38. [Online].
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Berta, M. et al. (n.d.). Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking. International dairy journal. pp. 34-38. [Online].