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Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

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Citace článku v časopise:
SALEK, Richardos-Nicolaos, Michaela ČERNÍKOVÁ, Vendula PACHLOVÁ, Zuzana BUBELOVÁ, Veronika KONEČNÁ a František BUŇKA. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. LWT - Food Science and Technology [online]. 2017, vol. 77, s. 30-38. [cit. 2019-07-24]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0023643816306909.

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