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Comparative study of the effect of high pressure processing..:
Ribeiro, Luma Rossi
;
Leite Júnior, Bruno Ricardo de Castro
;
Tribst, Alline Artigiani Lima
.
LWT - Food Science and Technology. 82 (2017) - p. 1-7 , 2017
Link:
https://doi.org/10.1016/j.lwt.2017.04.016
RT Journal T1
Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2017.04.016&Exemplar=1&LAN=DE A1 Ribeiro, Luma Rossi A1 Leite Júnior, Bruno Ricardo de Castro A1 Tribst, Alline Artigiani Lima A1 Cristianini, Marcelo PB Elsevier BV YR 2017 SN 0023-6438 JF LWT - Food Science and Technology VO 82 SP 1 OP 7 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2017.04.016 DO https://doi.org/10.1016/j.lwt.2017.04.016 SF ELIB - SuUB Bremen
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