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by Steinka, Izabela, Barone, Caterina, Parisi, Salvatore, Micali, Marina
Published 2017
Published 2017
Springer International Publishing
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by Barone, Caterina, Barbera, Marcella, Barone, Michele, Parisi, Salvatore
Published 2017
“... of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial...”Published 2017
Springer International Publishing
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by Parisi, Salvatore, Barone, Caterina, Sharma, Ramesh Kumar
Published 2016
Published 2016
Springer International Publishing
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by Barone, Caterina, Barebera, Marcella, Barone, Michele, Parisi, Salvatore
Published 2018
Published 2018
Springer International Publishing
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by Mania, Ignazio, Delgado, Amélia Martins, Barone, Caterina, Parisi, Salvatore
Published 2018
Published 2018
Springer International Publishing