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ArticleJ-GLOBAL ID:200902001867975711整理番号:85A0346679

Loss of white pickled cheese constituents ripened with and without salt whey.

加塩ホエー中で,またはなしで白色加塩チーズの熟成に際してのチーズ成分の損失

著者:HEGAZI F Z(Univ. Assiut, Egypt)
資料名:Nahrung 巻:29 号:4 ページ:335-340
発行年:1985年
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