Cite
HARVARD Citation
Di Grigoli, A. et al. (n.d.). The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. Food microbiology. pp. 81-91. [Online].
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Di Grigoli, A. et al. (n.d.). The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening. Food microbiology. pp. 81-91. [Online].