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Bibliotecas | Instituto Politécnico de Castelo Branco

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Average NaCI concentration in cheese for different volume ratios of brine and solid during salting

Type

ANA

Creator

Zorrilla, Susana E.

Title

Average NaCI concentration in cheese for different volume ratios of brine and solid during salting

Contributor

Rubiolo, Amelia C.

Subject

Processamento e conservação dos alimentos
Queijo

Date

1991

Language

eng

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