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HARVARD Citation
Pénicaud, C. et al. (2019). Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology. International dairy journal. pp. 1-10. [Online].
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Pénicaud, C. et al. (2019). Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology. International dairy journal. pp. 1-10. [Online].