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Biochemical aspects of flavor development in Cheddar cheese slurries

✍ Scribed by Harper, W. James.; Kristoffersen, Thorvald.

Book ID: 127032942
Publisher: American Chemical Society
Year: 1970
Tongue: English
Weight: 429 KB
Volume: 18
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf60170a008

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