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Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir
2020
E. Renes
Alejandro Rodríguez Fernández
Domingo Fernández
Mercedes López
Avelino Alvarez-Ordóñez
Keywords:
Hydrostatic pressure
Fermentation in food processing
Chemistry
Food science
Kefir
quality characteristics
Rheology
Correction
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