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Influence of Starter Culture Ratios and Warm Room Treatment on Free Fatty Acid and Amino Acid in Swiss Cheese

✍ Scribed by T. Ji; V.B. Alvarez; W.J. Harper

Book ID: 117975907
Publisher: American Dairy Science Association
Year: 2004
Tongue: English
Weight: 437 KB
Volume: 87
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(04)70015-6

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