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Title: Study on Physico-Chemical, Rheological and Sensory Properties of Mozzarella Cheese Made by Direct Acidification
Authors: Mohammad B. Habibi Najafi, A. Arianfar and H.B. Ghoddosi
Journal: American-Eurasian journal of agricultural & environmental sciences
Year: 2006
Volume: 1
Issue: 3
Language: English
Abstract is not available for this paper.
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