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Development and the Physical, Chemical, Microbiological and Sensory Analyses of Red Pepper Seasoned With Parmesan Cheese - Doi: 10.4025 actascitechnol.V35i3.12794. Acta Sci. Technol. 2013, 35 (3), 445-450. https://doi.org/10.4025/actascitechnol.v35i3.12794.