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Material Type: Theses
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Degree Level: Doctoral
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Subject: Cheddar cheese
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Electronic Theses & Dissertations
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English
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Lactobacillus casei
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Low-fat foods
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Ripening, textural and flavor characteristics of reduced fat cheddar cheese made from adjunct cultures of Lactobacillus casei L2A
Furtado, Mauro Mansur
Text (1994)
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Electronic Theses & Dissertations
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