The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity
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| Description | scientific article published on 18 February 2016 |
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author: Lubomír Lapčík Richardos Nikolaos Salek František Buňka |
| Publication date | February 18, 2016 |
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