Cite
HARVARD Citation
Guggisberg, D. et al. (2017). Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese. International dairy journal. pp. 111-119. [Online].
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Guggisberg, D. et al. (2017). Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese. International dairy journal. pp. 111-119. [Online].