Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.
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| Description | scientific article published in October 2007 |
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author: Manuel Castillo Colette C. Fagan Donal J O'Callaghan Colm O'Donnell |
| Publication date | October 1, 2007 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |