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Actividad del agua, pH y principales minerales del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1983)
The a of Mahón cheese is relatively low (0,93-0,94) due to the high salt content (about 4 per cent). Since th pH value was also low (about 5,0) the poduct is stable against the growth of pathogen microorganisms and toxin ...