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Flavor partition and fat reduction in cheese by supercritical fluid extraction: processing variables
Partage des composés d'arômes et réduction de la matière grasse dans un fromage traité par extraction par fluide supercritique : variables du procédé

Jessica L. Yee, Hany Khalil and Rafael Jiménez-Flores

Lait, 87 4-5 (2007) 269-285

Published online: 26 October 2007

DOI: https://doi.org/10.1051/lait:2007020

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