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| Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions | 545 |
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| Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions | 9 | 17 | 3 | 18 | 15 | 24 | 13 |
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