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Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

F Acerbi1, V Guillard1, C Guillaume1

  • 1UMR 1208 IATE Agropolymer Engineering and Emerging Technologies, Montpellier, France.

Food Chemistry
|August 26, 2015
PubMed

Keywords:
Carbon dioxideSemi-hard cheeseSolubility

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