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Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening

Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening

N. Chevanan; K. Muthukumarappan

作者N. Chevanan; K. Muthukumarappan
卷第72卷
期第4期
印刷ISSN0022-1147
电子ISSN1750-3841
文件大小265.27KB
发表时间2007
DOI10.1111/j.1750-3841.2007.00330.x

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