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Effect of pectins on the microstructure and quality of typical spanish fresh cheese : burgos cheese
Effect of pectins on the microstructure and quality of typical spanish fresh cheese : burgos cheese
1998
Isabel Hernando
I. Pérez-Munuera
M. A. Lluch
Keywords:
Fromage frais
Cheesemaking
Microstructure
Food science
Rennet
Food additive
Chemistry
Sensory analysis
Organoleptic
Pectin
Correction
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