Processed Cheeses Made With and Without Peptization: Submicroscopic structure and thermodynamic characteristics

Author： Schäffer B.   Szakály S.   Lőrinczy D.  

Publisher： Springer Publishing Company

ISSN： 1388-6150

Source： Journal of Thermal Analysis and Calorimetry, Vol.64, Iss.2, 2001-05, pp. : 671-679

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