Cite
HARVARD Citation
Anedda, R. et al. (2021). Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry. Food research international. p. . [Online].
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Anedda, R. et al. (2021). Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry. Food research international. p. . [Online].