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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

✍ Scribed by Kirsten Kastberg Møller, Fergal P. Rattray, Erik Høier…

Book ID: 120730709
Publisher: Springer-Verlag
Year: 2012
Tongue: English
Weight: 723 KB
Volume: 92
Category: Article
ISSN: 1958-5586
DOI: 10.1007/s13594-012-0076-3

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