Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
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| Description | scientific article published on 7 June 2014 |
| Author/s |
author: Jeff R Broadbent |
| Publication date | June 7, 2014 |
| Language | English |
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