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EFFECT OF POST-CHEDDARING MANUFACTURING PARAMETERS ON THE MELTABILITYAND FREE OIL OF MOZZARELLA CHEESE
Authors:
APOSTOLOPOULOS C BINES VE MARSHALL RJ
Citation:
C. Apostolopoulos et al., EFFECT OF POST-CHEDDARING MANUFACTURING PARAMETERS ON THE MELTABILITYAND FREE OIL OF MOZZARELLA CHEESE, Journal of the Society of Dairy Technology, 47(3), 1994, pp. 84-87
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