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|Title:||Application on-line NIR spectroscopy and other process analytical technology tools to the characterization of soy sauce desalting by electrodialysis||Authors:||Moscetti, Roberto
|Journal:||JOURNAL OF FOOD ENGINEERING||Issue Date:||2019||URI:||http://hdl.handle.net/2067/43929||DOI:||10.1016/j.jfoodeng.2019.06.022|
|Appears in Collections:||A1. Articolo in rivista|
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