PRELIMINARY EVALUATION OF AN OPTICAL METHOD FOR MODELING THE DILUTION OF FAT GLOBULES IN WHEY DURING SYNERESIS OF CHEESE CURD
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Fred A. Payne | Manuel Castillo | José Laencina | M. B. López | E. Ferrandini | F. Payne | M. Castillo | J. Laencina | E. Ferrandini | M. B. López
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