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Revised Protocol for the Analysis of Melting Properties of Mozzarella Cheese by Helical Viscometry

โœ Scribed by Kindstedt, P.S.; Kiely, L.J.


Book ID
122735876
Publisher
American Dairy Science Association
Year
1992
Tongue
English
Weight
595 KB
Volume
75
Category
Article
ISSN
0022-0302

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