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Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano

Silvia Bonetta1, Jean Daniel Coïsson, Daniela Barile

  • 1Dipartimento di Scienze dell'Ambiente e della Vita, University of Piemonte Orientale A. Avogadro, Via Bellini 25/G, 15100 Alessandria, Italy.

Journal of Agricultural and Food Chemistry
|July 24, 2008
PubMed

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