Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103484
Type: Artigo de periódico
Title: Rheological Properties Of Reduced Fat Mozzarella Cheese Made By Direct Acidification Using Low Concentration Factor Ultrafiltration Retentates
Author: Ferreira D.N.
Moura D.B.
Cunha C.R.
Viotto W.H.
Abstract: [No abstract available]
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.desal.2006.03.439
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-33746848964&partnerID=40&md5=a297a521e163ae3a5492d4c502c2786a
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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