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2009•Scienza e Tecnica Lattiero CaseariaRequires access

Quality of "Pecorino a latte crudo Pistoiese" cheese: effect of the season.

L. Giustini, A. Acciaioli, Oreste Franci, R. Malvezzi

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Key concepts: Food science, Quality (philosophy), Cheesemaking, Chemistry, Philosophy, Epistemology

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Quality of "Pecorino a latte crudo Pistoiese" cheese: effect of the season. — Research Paper | ScholarLens