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The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese

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Citace článku v časopise:
ČERNÍKOVÁ, Michaela, Jana NEBESÁŘOVÁ, Richardos-Nicolaos SALEK, Romana POPKOVÁ a František BUŇKA. The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese. Journal of Dairy Science [online]. 2018, vol. 101, iss. 4, s. 2956-2962. [cit. 2020-10-25]. ISSN 0022-0302. Dostupné z: https://www.sciencedirect.com/science/article/pii/S002203021830050X.

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