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J-GLOBAL ID:200902182883063425   Reference number:00A1054965

Changes in the Calcium and Inorganic Phosphorus Contents of Casein and Paracasein on the Preparation Process of Mozzallera Cheese.

モザレラチーズの製造過程におけるカゼインおよびパラカゼインのカルシウムおよび無機リン量の変化
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Volume: 26  Issue:Page: 273-279  Publication year: Oct. 31, 2000 
JST Material Number: Z0775A  ISSN: 1344-1213  CODEN: NSHKCW  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Cheese 
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