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ArticleJ-GLOBAL ID:200902000123953586整理番号:86A0429995

A simple method for estimating the extent of surface crystal development on colored Cheddar cheese.

着色チェダーチーズ表面の結晶成長程度を評価する簡易法

著者:DYBING S T(Land O’Lakes Inc., Minnesota)、BRUDVIG S A(Land O’Lakes Inc., Minnesota)、WIEGAND J A(Land O’Lakes Inc., Minnesota)・・・
資料名:J Food Prot 巻:49 号:6 ページ:421-422
発行年:1986年06月
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About J-GLOBAL

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