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Characteristics of stirred low-fat yoghurt as affected by high pressure

✍ Scribed by Begoña de Ancos; M Pilar Cano; Rosario Gómez

Book ID
117652734
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
274 KB
Volume
10
Category
Article
ISSN
0958-6946

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