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Article

Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters

Desarrollo de un modelo de predicción dinámico para evaluar el tiempo de almacenamiento de yogurt empleando parámetros fisicoquímicos, microbiológicos y sensoriales

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Pages 42-49 | Received 21 Feb 2017, Accepted 24 May 2017, Published online: 02 Aug 2017

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