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Journal: Molecules, 2021
Volume: 26
Number: 1405

Article: Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd
Authors: by Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto and Carmela Tripaldi
Link: https://www.mdpi.com/1420-3049/26/5/1405

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