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Cooling Rates of Green Cheddar Cheese under Normal Conditions and under Immersion in Brine

✍ Scribed by Miah, A.H.; Reinbold, G.W.; Vedamuthu, E.R.; Hammond, E.G.

Book ID
121982558
Publisher
American Dairy Science Association
Year
1969
Tongue
English
Weight
350 KB
Volume
52
Category
Article
ISSN
0022-0302

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