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Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk
P.K Pandey, H.S Ramaswamy, D St-GelaisVolume:
36
Year:
2003
Language:
english
DOI:
10.1016/s0023-6438(03)00045-8
File:
PDF, 176 KB
english, 2003