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Reduction of 25% salt in Prato cheese does not affect prote..:
Baptista, Débora Parra
;
Araújo, Francisca Diana da Silva
;
Eberlin, Marcos Nogueira
.
International Dairy Journal. 75 (2017) - p. 101-110 , 2017
Link:
https://doi.org/10.1016/j.idairyj.2017.08.001
RT Journal T1
Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.idairyj.2017.08.001&Exemplar=1&LAN=DE A1 Baptista, Débora Parra A1 Araújo, Francisca Diana da Silva A1 Eberlin, Marcos Nogueira A1 Gigante, Mirna Lúcia PB Elsevier BV YR 2017 SN 0958-6946 JF International Dairy Journal VO 75 SP 101 OP 110 LK http://dx.doi.org/https://doi.org/10.1016/j.idairyj.2017.08.001 DO https://doi.org/10.1016/j.idairyj.2017.08.001 SF ELIB - SuUB Bremen
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