مقالة · مجلة · 1992

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

Gabriel Olaniran Adegoke, E. N. Nse, A. O. Akanni

Food / Nahrung

• وصول مغلق

انتقل إلى الناشر10.1002/food.19920360307