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1 Ergebnisse
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Free fatty acid profile and sensory characteristics of Regi..:
Perotti, M. C
;
Bernal, S
;
Wolf, V
.
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504/506. , 2008
Link:
https://grasasyaceites.revistas.csic.es/index.php/gras..
RT Journal T1
Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters ; Perfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos
UL https://suche.suub.uni-bremen.de/peid=base-ftjgya:oai:grasasyaceites.revistas.csic.es:article_504&Exemplar=1&LAN=DE A1 Perotti, M. C A1 Bernal, S A1 Wolf, V A1 Zalazar, C. A PB Consejo Superior de Investigaciones Científicas YR 2008 K1 Lipolysis K1 Reggianito cheese K1 Selected starters K1 Sensory analysis K1 Características sensoriales K1 Fermentos seleccionados K1 Lipólisis K1 Queso Reggianito JF https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504/506 LK http://dx.doi.org/https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504 DO https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504 SF ELIB - SuUB Bremen
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