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Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

✍ Scribed by M.A. Vélez; M.C. Perotti; I.V. Wolf; E.R. Hynes; C.A. Zalazar


Book ID
117973388
Publisher
American Dairy Science Association
Year
2010
Tongue
English
Weight
201 KB
Volume
93
Category
Article
ISSN
0022-0302

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