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THE EFFECT OF SELECTED COMPONENTS OF MILK AND RIPENING TIME ON THE DEVELOPMENT OF THE HARDNESS AND MELTING PROPERTIES OF CHEESE.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 133, doi. 10.17306/J.AFS.2018.0549
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YIELD OF ACID CURD CHEESE PRODUCED FROM COW'S MILK FROM DIFFERENT LACTATION PERIODS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 149, doi. 10.17306/J.AFS.2017.0468
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- Article