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Journal description
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Details for article 20 of 23 found articles
| Title: |
The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure |
| Author: |
Moudrá, Kateřina Pachlová, Vendula Černíková, Michaela Šopík, Tomáš Buňka, František |
| Appeared in: |
International dairy journal |
| Paging: | Volume 73 (2017) nr. C pages 6 p. |
| Year: |
2017 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 20 of 23 found articles
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