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Characterization of an Astringent Flavor Fraction from Cheddar Cheese

✍ Scribed by Harwalkar, V.R.

Book ID: 122891665
Publisher: American Dairy Science Association
Year: 1972
Tongue: English
Weight: 708 KB
Volume: 55
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(72)85564-4

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