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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

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ČSN ISO 690:2011 citation

Citace článku v časopise:
SALEK, Richardos-Nicolaos, Michaela ČERNÍKOVÁ, Eva LORENCOVÁ, Vendula PACHLOVÁ, Vendula KŮROVÁ, Jana ŠENKÝŘOVÁ a František BUŇKA. The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study. International Dairy Journal [online]. 2020, vol. 111 [cit. 2020-09-22]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0958694620301862?via%3Dihub.

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