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Author: Nihat Akin
1 Articles are founded.
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Food Sci Anim Resour 2019;39(4):541-554.
https://doi.org/10.5851/kosfa.2019.e34
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https://doi.org/10.5851/kosfa.2019.e34