Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
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Published:2017-04-19
Issue:
Volume:
Page:130-137
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ISSN:0026-704X
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Container-title:Mljekarstvo
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language:
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Short-container-title:Mljekarstvo
Author:
Kljajevic Nemanja V.
Publisher
Croatian Dairy Union
Cited by
5 articles.
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