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Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

Jordi Saldo, Esther Sendra and Buenaventura Guamis

Lait, 81 5 (2001) 625-635

DOI: 10.1051/lait:2001154

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Jordi Saldo

Esther Sendra

Buenaventura Guamis

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