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ARTÍCULO
TITULO

How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese

Freitas    
A C    
Fresno    
J M    
Prieto    
B    
Franco    
I    
Malcata    
F X    
Carballo    
J    

Resumen

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PÁGINAS
pp. 611 - 618
REVISTAS SIMILARES
Agronomy
Water
Agriculture

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