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The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

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Citace článku v časopise:
SALEK, Richardos-Nicolaos, Eva LORENCOVÁ, Zuzana MÍŠKOVÁ, Zuzana LAZÁRKOVÁ, Vendula PACHLOVÁ, Richard ADÁMEK, Karla BEZDĚKOVÁ a František BUŇKA. The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage. International Dairy Journal [online]. 2020, vol. 109 [cit. 2020-09-21]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0958694620301254?via%3Dihub.

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