Processed Cheese: Relevance For Low Sodium Cheese Development

dc.creatorCruz A.G.
dc.creatorAntunes A.E.C.
dc.creatorCeleguini R.M.S.
dc.creatorFaria J.A.F.
dc.creatorPollonio M.A.R.
dc.date2011
dc.date2015-06-30T20:28:48Z
dc.date2015-11-26T14:50:08Z
dc.date2015-06-30T20:28:48Z
dc.date2015-11-26T14:50:08Z
dc.date.accessioned2018-03-28T22:01:20Z
dc.date.available2018-03-28T22:01:20Z
dc.identifier9781612098289
dc.identifierCheese: Types, Nutrition And Consumption. Nova Science Publishers, Inc., v. , n. , p. 157 - 169, 2011.
dc.identifier
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84892033962&partnerID=40&md5=72cbc4bb18394e20c593a788997c7259
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/108095
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/108095
dc.identifier2-s2.0-84892033962
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1254100
dc.description[No abstract available]
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dc.description157
dc.description169
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dc.languageen
dc.publisherNova Science Publishers, Inc.
dc.relationCheese: Types, Nutrition and Consumption
dc.rightsfechado
dc.sourceScopus
dc.titleProcessed Cheese: Relevance For Low Sodium Cheese Development
dc.typeCapítulos de libros


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