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About this Agricultural and Biological Sciences article
Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content by Murtaza, M.A.; Huma, N.; Sameen, A.; Murtaza, M.S.; Mahmood, S.; Mueen-ud-Din, G.; Meraj, A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Murtaza, M.A.; Huma, N.; Sameen, A.; Murtaza, M.S.; Mahmood, S.; Mueen-ud-Din, G.; Meraj, A.
- Publisher
- American Dairy Science Association; Elsevier Ltd; Elsevier BV (ISSN 0022-0302)
- Published
- 2014
- Field
- Agricultural and Biological Sciences (Life Sciences)