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Effect of fat content and storage time on the rheological properties of Dutch-type cheese

✍ Scribed by Jadwiga Sadowska; Ireneusz Białobrzewski; Tomasz Jeliński; Marek Markowski

Book ID: 108171540
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 399 KB
Volume: 94
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2009.03.015

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