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Influence of Rate and Temperature of Cooking on the Time Required to Manufacture Cheddar Cheese from Pasteurized Milk

โœ Scribed by Overcast, W.W.; Jarman, E.E.; Albrecht, T.W.


Book ID
123602455
Publisher
American Dairy Science Association
Year
1953
Tongue
English
Weight
340 KB
Volume
36
Category
Article
ISSN
0022-0302

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