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Journal Article

Journal article

Production of processed cheese using Cheddar cheese and cheese base. 5. Rheological properties  [1991]

Younis, M.F. (University of Zagazig, Moshtohor (Egypt). Faculty of Agriculture Department of Food Science); Tamime, A.Y.; Davies, G.; Hunter, E.A.; et al.

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From the journal

Milchwissenschaft (Germany, F.R.)

ISSN : 0026-3788