Cheese powder as an ingredient in reduced salt dry fermented sausages : effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and λ-glutamyl kokumi peptides content in dry fermented sausages /
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| Formato: | Tesis Libro |
| Lenguaje: | English |
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2017.
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| Descripción Física: | vii, 72 hojas : ilustraciones (algunas a color). |
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