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Development and Validation of a Carbon Dioxide TDLAS Sensor for Studies on Fermented Dairy Products
Development and Validation of a Carbon Dioxide TDLAS Sensor for Studies on Fermented Dairy Products
2016
Lorenzo Cocola
Massimo Fedel
Dragiša S. Savić
Bojana Danilović
Luca Poletto
Keywords:
Food science
Environmental science
Carbon dioxide
Fermentation
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