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[Smart Innovation, Systems and Technologies] Proceedings of the 4th Brazilian Technology Symposium (BTSym'18) Volume 140 (Emerging Trends and Challenges in Technology) || Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk

Iano, Yuzo, Arthur, Rangel, Saotome, Osamu, Vieira Estrela, Vânia, Loschi, Hermes José
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Volume:
10.1007/97
Year:
2019
Language:
english
DOI:
10.1007/978-3-030-16053-1_33
File:
PDF, 214 KB
english, 2019
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