Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry
- 31 December 2020
- journal article
- research article
- Published by Elsevier BV in Food Research International
- Vol. 140, 110079
- https://doi.org/10.1016/j.foodres.2020.110079
Abstract
No abstract availableKeywords
Funding Information
- Regione Autonoma della Sardegna
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