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The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

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Citace článku v časopise:
MOUDRÁ, Kateřina, Vendula PACHLOVÁ, Michaela ČERNÍKOVÁ, Tomáš ŠOPÍK a František BUŇKA. The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure. International Dairy Journal [online]. 2017, vol. 73, s. 92-97. [cit. 2019-07-17]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0958694617301279.

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