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Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time

Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time

Chevanan, N.; Muthukumarappan, K.

期刊名称International Journal of Food Properties
作者Chevanan, N.; Muthukumarappan, K.
卷第11卷
期第3期
印刷ISSN1094-2912
电子ISSN1532-2386
文件大小238.14KB
发表时间2008-07-18
DOI10.1080/10942910701580409
页码624-637

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