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The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

✍ Scribed by Timothy P Guinee; Mark A.E Auty; Mark A Fenelon

Book ID: 117652758
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 699 KB
Volume: 10
Category: Article
ISSN: 0958-6946
DOI: 10.1016/s0958-6946(00)00048-0

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