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S0022029916000819
S0022029916000819
http://dx.doi.org/10.1017/S0022029916000819
Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.
P356
Q51115450-4B83EA7E-6194-4B05-A01F-4318A226DFDE
P356
S0022029916000819
http://dx.doi.org/10.1017/S0022029916000819