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Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Leila Maria Spadoti, José Raimundo Ferreira Dornellas, José Ademir Petenate and Salvador Massaguer Roig

Lait, 83 5 (2003) 397-408

DOI: https://doi.org/10.1051/lait:2003023

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