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Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers
Dr. S. K. Lee, H. Klostermeyer, K. Schrader, W. BuchheimVolume:
40
Year:
1996
Language:
english
Pages:
6
DOI:
10.1002/food.19960400406
File:
PDF, 686 KB
english, 1996