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Bibliotecas | Instituto Politécnico de Castelo Branco
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Chemical and rheological characteristics of Manchego cheese manufactured from ewe raw milk preserved by activation of the lactoperoxidase system See original record

Type
ANA
Title
Chemical and rheological characteristics of Manchego cheese manufactured from ewe raw milk preserved by activation of the lactoperoxidase system
Contributor
Uceda, R.
Subject
Composiçäo dos alimentos
Leite de vaca
Date
1994
Language
eng
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