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Dairy Science & Technology
Dairy Science & Technology
CiteScore:2.2999
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Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese
Published: 15 February 2012
DOI: 10.1007/S13594-011-0053-2
T. Guinee,?B. O'kennedy
T. Guinee,?B. O'kennedy