Cite
HARVARD Citation
Ko, E. et al. (2017). Physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese during ripening. International journal of dairy technology. pp. 84-91. [Online].
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Ko, E. et al. (2017). Physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese during ripening. International journal of dairy technology. pp. 84-91. [Online].