Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture
| Autor: | Everard, C.D., O’Callaghan, D.J., Mateo, M.J., O’Donnell, C.P., Castillo, M., Payne, F.A. |
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| Zdroj: | In Journal of Dairy Science July 2008 91(7):2575-2582 |
| Databáze: | ScienceDirect |
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