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JF
Juliane FLOURY
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Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships.LWT - Food Science and Technology, 2009, 42 (10), pp.1611-1620. ⟨10.1016/j.lwt.2009.05.026⟩
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hal-00730065v1
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