SENSORY CHARACTERISTICS OF REGGIANITO CHEESE AS AFFECTED BY ELEVATED INITIAL RIPENING TEMPERATURE
Food Analysis
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42287
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cobeq-2014
Rheological properties of a commercial food glaze material and their effect on the film thickness obtained by dip coating
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cobeq-2014
Study of a hydrofluidization system using computational fluid dynamics and a discrete element method II: heat transfer and turbulence intensity
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cobeq-2014
Study of a hydrofluidization system using computational fluid dynamics and a discrete element method I: flow field and velocity profiles
