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Collection: Electronic Theses & Dissertations
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Language: English
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Subject: Low-fat foods
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Material Type
Theses
2
Copyright Status
In Copyright
2
Subject
Cheddar cheese
2
Lactobacillus casei
1
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Microstructure, sensory and textural characteristics of cheddar cheese as influenced by milkfat
Bryant, Anita Corinne
Text (1993)
Part of
Electronic Theses & Dissertations
Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A
Furtado, Mauro Mansur
Text (1994)
Part of
Electronic Theses & Dissertations
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