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	1.	Surface energy and wettability of polymers light-cured by two different systems. [electronic resource] by Namen, Fatima Maria Ferrandini, Eduardo Galan Junior, João Producer: 20120224 In: Journal of applied oral science : revista FOB vol. 19 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus). [electronic resource] by García, Víctor Rovira, Silvia Boutoial, Khalid Ferrandini, Eduardo López Morales, María B Producer: 20140912 In: Journal of the science of food and agriculture vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties. [electronic resource] by Boutoial, Khalid García, Victor Rovira, Silvia Ferrandini, Eduardo Abdelkhalek, Oussama López, María Belén Producer: 20140722 In: The Journal of dairy research vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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