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Rheological parameters for the classification of Ricotta cheese
Rheological parameters for the classification of Ricotta cheese
2006
Tiziana M.P. Cattaneo
Katia Cremonesi
S. Barzaghi
Keywords:
Rheology
Ricotta cheese
Metallurgy
Viscosity
Art
Mineralogy
Extrusion
lipid content
Food science
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