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The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

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Citace článku v časopise:
BUŇKA, František, Lucie DOUDOVÁ, Eva WEISEROVÁ, Dalibor KUCHAŘ, Jaroslav MICHÁLEK, Štěpánka SLAVÍKOVÁ a Stanislav KRÁČMAR. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. International Journal of Food Science and Technology [online]. 2012, vol. 47, iss. 10, s. 2063-2071. [cit. 2019-11-21]. ISSN 0950-5423. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03070.x/full.

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