Fluorescence Image Analysis of Process Cheese Manufactured with Trisodium Citrate and Sodium Chloride

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Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrate.

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ژورنال

عنوان ژورنال: Journal of Dairy Science

سال: 1997

ISSN: 0022-0302

DOI: 10.3168/jds.s0022-0302(97)75979-4