Araujo Mi?o, M. G. (2012). Influence of standardization, rennet type, curd wash level and cook temperature on the composition, microbiology, functionality, flavour and ripening of novel Swiss-type cheeses.
Chicago Style CitationAraujo Mi?o, Mar?a Gabriela. Influence of Standardization, Rennet Type, Curd Wash Level and Cook Temperature On the Composition, Microbiology, Functionality, Flavour and Ripening of Novel Swiss-type Cheeses. 2012.
MLA CitationAraujo Mi?o, Mar?a Gabriela. Influence of Standardization, Rennet Type, Curd Wash Level and Cook Temperature On the Composition, Microbiology, Functionality, Flavour and Ripening of Novel Swiss-type Cheeses. 2012.
Warning: These citations may not always be 100% accurate.