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Journal: Foods, 2021
Volume: 10
Number: 2881
Article:
Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds
Authors:
by
Ran Feng, Søren K. Lillevang and Lilia Ahrné
Link:
https://www.mdpi.com/2304-8158/10/11/2881
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