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The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

✍ Scribed by František Buňka; Lucie Doudová; Eva Weiserová; Dalibor Kuchař; Jaroslav Michálek; Štěpánka Slavíková; Stanislav Kráčmar

No coin nor oath required. For personal study only.

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