☆
3.8
Article
Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods
ITALIAN JOURNAL OF FOOD SAFETY (2019)
评价这篇论文
主要评分表示论文的整体质量水平。次要评分独立反映论文的优点或缺点。
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started