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Shelf life of process cheese: I Non-enzymatic browning and pH as indicators for ageing and their relation to consumer acceptance
Authors
M.A.J.S., van Boekel
C.M.M. Lakemond
Publication date
1 January 2008
Publisher
Wageningen University
Abstract
Abstract is not available.
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oai:library.wur.nl:wurpubs/373...
Last time updated on 30/06/2015
