Cite
HARVARD Citation
Duval, P. et al. (2018). Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging. International dairy journal. pp. 89-99. [Online].
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Duval, P. et al. (2018). Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging. International dairy journal. pp. 89-99. [Online].