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LT-009407 / first seen 2026-08-18 08:22 / last activity 24d ago solid / under-covered

Microbial and Biochemical Characterization of Three Artisan British Cheeses throughout the Maturation Process

measurement

heat
5 / 100 (raw 0.1)
velocity
0.0 independent sources per hour
solidity
80 / 100
sources
1 total, 1 independent
domain span
1 domain covered it

primary source

title
Microbial and Biochemical Characterization of Three Artisan British Cheeses throughout the Maturation Process
venue
status
peer-reviewed
doi
10.1021/acsfoodscitech.5c01243
published
2026-05-01

media coverage / 1 outlets