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Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese

✍ Scribed by Fitzgerald, E.; Buckley, J.

Book ID: 123020167
Publisher: American Dairy Science Association
Year: 1985
Tongue: English
Weight: 397 KB
Volume: 68
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(85)81217-0

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