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Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

✍ Scribed by A. Hassan; M.E. Johnson; J.A. Lucey


Book ID
117976041
Publisher
American Dairy Science Association
Year
2004
Tongue
English
Weight
705 KB
Volume
87
Category
Article
ISSN
0022-0302

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