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Flavor development and microbiology of Swiss cheese - a review. II. Starters, manufacturing processes and procedures
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Journal
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- J. Milk Food Technol.
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J. Milk Food Technol. 36 531-542, 1973
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Details 詳細情報について
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- CRID
- 1573668924352964352
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- NII Article ID
- 10007591797
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- NII Book ID
- AA00247381
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- Data Source
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- CiNii Articles
