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Chapter title |
Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk
|
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Chapter number | 33 |
Book title |
Proceedings of the 4th Brazilian Technology Symposium (BTSym'18)
|
Published by |
Springer, Cham, May 2019
|
DOI | 10.1007/978-3-030-16053-1_33 |
Book ISBNs |
978-3-03-016052-4, 978-3-03-016053-1
|
Authors |
Daniela Helena Pelegrine Guimarães, Débora Barros, Maria Thereza de Moraes Gomes Rosa |