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Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

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ČSN ISO 690:2011 citation

Citace článku v časopise:
SALEK, Richardos-Nicolaos, Martin VAŠINA, Lubomír LAPČÍK, Michaela ČERNÍKOVÁ, Eva LORENCOVÁ, Peng LI a František BUŇKA. Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods. LWT-Food Science And Technology. 2019, vol. 107, s. 178-184. ISSN 0023-6438.

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