Impact of low concentration factor ultrafiltration on the composition and yield of reduced fat Prato cheese

被引:3
作者
Barros, Christiane Maciel V. [1 ]
Ribeiro, Ana Carolina O. [1 ]
Viotta, Walkiria H. [1 ]
机构
[1] Univ Estadual Campinas, Dept Food Technol, BR-13083862 Campinas, SP, Brazil
关键词
D O I
10.1016/j.desal.2006.03.436
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
[No abstract available]
引用
收藏
页码:555 / 556
页数:2
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