Cite
HARVARD Citation
Senoussi, A. et al. (2022). Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. International dairy journal. p. . [Online].
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Senoussi, A. et al. (2022). Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. International dairy journal. p. . [Online].