Cheese: Chemistry, Physics and Microbiology

·1993·Springer eBooks

DOI 10.1007/978-1-4615-2648-3

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Venue: Springer eBooks
Publisher: Springer US
Published: 1993
DOI: 10.1007/978-1-4615-2648-3
OpenAlex: W1499321752
Cited by: 1,417
References: 0
FWCI: 82.55
Type: book
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)

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