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Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

✍ Scribed by N. Shirashoji; J.J. Jaeggi; J.A. Lucey

Book ID: 117973157
Publisher: American Dairy Science Association
Year: 2010
Tongue: English
Weight: 478 KB
Volume: 93
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.2009-2960

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