Cited By
2021Critical Reviews in Food Science and Nutrition: Vol. 61, Issue 20Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheeseMarcello Alinovi, Germano Mucchetti, Lars Wiking, Milena Corredighttp://dx.doi.org/10.1080/10408398.2020.1798348

 

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