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About this Agricultural and Biological Sciences article
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese by M. Ozturk; S. Govindasamy-lucey; J. Jaeggi; M. Johnson; J. Lucey 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
- M. Ozturk; S. Govindasamy-lucey; J. Jaeggi; M. Johnson; J. Lucey
- Publisher
- American Dairy Science Association; Elsevier Ltd; Elsevier BV (ISSN 0022-0302)
- Published
- 2015
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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