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IUFoST
QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS
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IUFoST
QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH MILK OF DIFFERENTS DAIRY COWS ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS
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IUFoST
PHYSICOCHEMICAL AND 13C CARBON ISOTOPE EVALUATION IN APPLE WINE AND COMMERCIAL CIDERS
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IUFoST
OPTIMIZATION OF THE APPLE PHENOLICS EXTRACTION
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IUFoST
EFFECT OF DIFFERENTS Saccharomyces STRAINS IN THE HEADSPACE AROMA COMPOUNDS OF APPLE WINE