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The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity

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Citace článku v časopise:
SALEK, Richardos-Nicolaos, Michaela ČERNÍKOVÁ, Simona MADĚROVÁ, Lubomír LAPČÍK a František BUŇKA. The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity. Journal of Dairy Science [online]. 2016, vol. 99, iss. 5, s. 3274-3287. [cit. 2019-10-21]. ISSN 0022-0302. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0022030216001545.

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