Comparison of different methods to determine the...

European Food Research and Technology 1992 / 06 Vol. 194; Iss. 6

Comparison of different methods to determine the spreadability and firmness of processed cheese

Werner Strohmaier, Henning Klostermeyer, Paul Deuritz, Erich Windhab
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Volume:
194
Language:
english
Pages:
5
DOI:
10.1007/bf01185478
Date:
June, 1992
File:
PDF, 552 KB
english, 1992
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