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Effects of Ultra-High Temperature and Vat Processes on Heat-Induced Rheological Properties of Yogurt

โœ Scribed by Labropoulos, A.E.; Collins, W.F.; Stone, W.K.

Book ID
122594594
Publisher
American Dairy Science Association
Year
1984
Tongue
English
Weight
428 KB
Volume
67
Category
Article
ISSN
0022-0302

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