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Journal: Fermentation, 2020
Volume: 6
Number: 119
119
Article: Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese
Authors: by Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari and Nicoletta P. Mangia
Link: https://www.mdpi.com/2311-5637/6/4/119

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