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The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

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Citace článku v časopise:
HLADKÁ, Kristýna, Zdeňka RANDULOVÁ, Bohuslava TREMLOVÁ, Petr PONÍŽIL, Pavel MANČÍK, Michaela ČERNÍKOVÁ a František BUŇKA. The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents. LWT - Food Science and Technology [online]. 2014, vol. 55, iss. 2, s. 650-656. [cit. 2017-12-18]. ISSN 0023-6438. Dostupné z: http://www.sciencedirect.com/science/article/pii/S0023643813003782.

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