INFLUENCE OF ACID RELATED MANUFACTURING PRACTICES ON PROPERTIES OF COTTAGE CHEESE CURD
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07451.x/fullpdf
Reference17 articles.
1. Influence of Cooking Procedures on Properties of Cottage Cheese Curd
2. Variation in Conception Rates of Guernsey Cattle
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