Compositional and sensory characteristics of mozzarella cheese prepared from different admixtures of goat and cow milk
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode |
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Central Library | 636.089 JAI-C (Browse shelf(Opens below)) | Available | T-34449 |
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