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Cambios en las características de un queso de cabra sometido a alta presión hidrostática :
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Cambios en las características de un queso de cabra sometido a alta presión hidrostática : aceleración de la maduración
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Saldo Periago, Jordi
;
Guamis López, Buenaventura,
dir. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Sendra Nadal, Esther,
dir. (Universidad Miguel Hernández de Elche)
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