Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese
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| Description | scientific article published on 27 November 2019 |
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author: Raffaele Romano Fabio Napolitano Raffaele Sacchi Felicia Masucci Antonio Di Francia |
| Publication date | November 27, 2019 |
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| Missing/wrong data? | Edit Wikidata item |