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Material Type: Artigo
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Modeling of Camembert-Type Cheese Mass Loss in a Ripening Chamber: Main Biological and Physical PhenomenaHélias, A. ; Mirade, P.-S. ; Corrieu, G.Journal of dairy science, 2007-11, Vol.90 (11), p.5324-5333 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |