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Dairy Sci. Technol., 89 3-4 (2009) 317-333

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The effect of calcium content of Cheddar-style cheese on the biochemical and rheological properties of processed cheese
Effet de la teneur en calcium de fromage de type Cheddar sur les propriétés biochimiques et rhéologiques du fromage fondu.

Timothy P. Guinee and Brendan T. O'Kennedy

Dairy Sci. Technol., 89 3-4 (2009) 317-333

Published online: 02 April 2009

DOI: https://doi.org/10.1051/dst/2009009

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Dairy Science and Technology

ISSN: 1958-5586 - eISSN: 1958-5594
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