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APA Citation
Torracca, B., Pedonese, F., López, M. B., Turchi, B., Fratini, F., & Nuvoloni, R. (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, 61, 189–195. http://access.bl.uk/ark:/81055/vdc_100034614579.0x00003e