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Marie-Caroline Michalski
European Journal of Lipid Science and Technology 111 (5) 413 (2009)
DOI: 10.1002/ejlt.200800254
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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Adriano G. Cruz, José A.F. Faria, Marise A.R. Pollonio, et al.
Trends in Food Science & Technology (2011)
DOI: 10.1016/j.tifs.2011.02.003
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The nutritional significance of cheese in the UK diet

ANTHONY ASH and ANDREW WILBEY
International Journal of Dairy Technology 63 (3) 305 (2010)
DOI: 10.1111/j.1471-0307.2010.00606.x
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