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Composition and Flavor of Milk and Cheddar Cheese Higher in Unsaturated Fatty Acids

✍ Scribed by Lightfield, K.D.; Baer, R.J.; Schingoethe, D.J.; Kasperson, K.M.; Brouk, M.J.


Book ID
122194830
Publisher
American Dairy Science Association
Year
1993
Tongue
English
Weight
932 KB
Volume
76
Category
Article
ISSN
0022-0302

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