Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations.
| Autor: | Soltani, Mostafa1,2, Say, Dilek3 dsay@cu.edu.tr, Guzeler, Nuray4 |
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| Zdroj: | Dairy / Mljekarstvo. Jan-Mar2024, Vol. 74 Issue 1, p64-74. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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