Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese

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Bibliographic Details
Main Author:	Mirian Tiaki Kaneiwa KUBO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Subjects:	Agrociencias color Lutein Prato cheese
Online Access:	Acceder al recurso
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