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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 See original record

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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