An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufacture
- 31 December 1986
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 5 (3), 217-229
- https://doi.org/10.1016/0260-8774(86)90026-9
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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