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The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese

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Citace článku v časopise:
SÁDLÍKOVÁ, Ivana, František BUŇKA, Pavel BUDINSKÝ, Barbora VOLDÁNOVÁ, Vladimír PAVLÍNEK a Ignác HOZA. The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese. Lebensmittel Wissenschaft und Technologie - Food Science and Technology [online]. 2010, vol. 43, iss. 8, s. 1220-1225. [cit. 2019-12-13]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S002364381000143X.

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