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                                       Details for article 6 of 21 found articles
 
 
  Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese” [International Dairy Journal 140 (2023) 105610]
 
 
Title: Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese” [International Dairy Journal 140 (2023) 105610]
Author: Li, Hongjuan
Wu, Yifei
Hou, Dongyu
Zhao, Shujing
Li, Dan
Wang, Xiaopeng
Li, Hongbo
Yu, Jinghua
Appeared in: International dairy journal
Paging: Volume 142 () nr. C pages p.
Year: 2023
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 6 of 21 found articles
 
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