Cite
HARVARD Citation
Tedeschi, T. et al. (2022). A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds. International dairy journal. p. . [Online].
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Tedeschi, T. et al. (2022). A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds. International dairy journal. p. . [Online].