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The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

✍ Scribed by A. S. Arboatti; M. L. Olivares; N. G. Sabbag; S. C. Costa; S. E. Zorrilla; G. A. Sihufe

Book ID: 121824958
Publisher: Springer-Verlag
Year: 2014
Tongue: English
Weight: 274 KB
Volume: 94
Category: Article
ISSN: 1958-5586
DOI: 10.1007/s13594-014-0169-2

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