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Textural Changes of Natural Cheddar Cheese During the Maturation Process

✍ Scribed by A. Pollard; F. Sherkat; M.G. Seuret; A.L. Halmos


Book ID
108825036
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
192 KB
Volume
68
Category
Article
ISSN
0022-1147

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