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Vol 3 - Issue 1

Food Science and Technology


List of Articles

Origin and Fate of Gas in Cheese

Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by (...)


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2018

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2019

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2020

Volume 20- 3

Issue 1