Cite
HARVARD Citation
Torracca, B. et al. (n.d.). Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese. International dairy journal. pp. 189-195. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Torracca, B. et al. (n.d.). Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese. International dairy journal. pp. 189-195. [Online].