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SALT MIGRATION IN CHEDDAR CHEESE CURD AND ITS EFFECT ON MOISTURE CONTENT, PH, AND BACTERIAL CONTENT

✍ Scribed by W. H. HOECKER; B. W. HAMMER


Book ID
108790461
Publisher
Institute of Food Technologists
Year
1944
Tongue
English
Weight
645 KB
Volume
9
Category
Article
ISSN
0022-1147

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