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ArticleJ-GLOBAL ID:200902018957301183整理番号:88A0497874

Effect of processing variables on the formation of calcium lactate crystals on Cheddar cheese.

チェダーチーズの乳酸カルシウム結晶形成に及ぼす工程変量変更の影響

著者:DYBING S T(Land O’Lakes, Inc., MN, USA)、WIEGAND J A(Land O’Lakes, Inc., MN, USA)、BRUDVIG S A(Minnesota Valley Testing, Center and German St., MN, USA)・・・
資料名:J Dairy Sci 巻:71 号:7 ページ:1701-1710
発行年:1988年07月
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