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Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage
 
 
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Article Versions Notes

Foods 2024, 13(20), 3225; https://doi.org/10.3390/foods13203225 (registering DOI)
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article pdf uploaded. 10 October 2024 16:02 CEST Version of Record https://www.mdpi.com/2304-8158/13/20/3225/pdf
article supplementary file uploaded. 10 October 2024 16:02 CEST - https://www.mdpi.com/2304-8158/13/20/3225#supplementary
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