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HARVARD Citation
Vieira, P. et al. (2019). A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. Lebensmittel-Wissenschaft + Technologie =. pp. 152-157. [Online].
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Vieira, P. et al. (2019). A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. Lebensmittel-Wissenschaft + Technologie =. pp. 152-157. [Online].