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The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

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ČSN ISO 690:2011 citation

Citace článku v časopise:
BUŇKA, František, Lucie DOUDOVÁ, Eva WEISEROVÁ, Dalibor KUCHAŘ, Petr PONÍŽIL, Dominika ZAČALOVÁ, Gabriela NAGYOVÁ, Vendula PACHLOVÁ a Jaroslav MICHÁLEK. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese. International Dairy Journal [online]. 2013, vol. 29, iss. 1, s. 1-7. [cit. 2019-06-19]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0958694612002014.

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