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Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses

✍ Scribed by L. MA; M.A. DRAKE; G.V. BARBOSA-CÁNOVAS; B.G. SWANSON


Book ID
108820990
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
170 KB
Volume
61
Category
Article
ISSN
0022-1147

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