“...), and the chemical composition was determined, using samples kept frozen after the first day of production. Besides...”
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“... culture and their pH profile and the instrumental texture (double compression of samples test, using a TA...”
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“... dureza instrumental dos queijos foram monitorados no produto final e semanalmente até 28 dias de...”
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“..., and caseinomacropeptide, as well as to evaluate the product sensory acceptance, its physico-chemical and instrumental...”
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“... determined during production, and chemical composition proceeded from frozen samples. Trial T1 (non fermented...”
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