Please use this identifier to cite or link to this item:
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]
Rights: fechado
Identifier DOI: 10.1016/j.desal.2006.03.439
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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