Charaterisation of Cow and Sheep Cheeses in a Regional Scale by Stable Isotope Ratios of Casein (13C/12C, 15N/14N) and Glycerol (18O/16O)

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• Informazioni

  Codice DOI: 10.1400/90427

  Permalink: http://digital.casalini.it/10.1400/90427