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Electronic Theses & Dissertations
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Cheddar cheese--Analysis
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Enriched foods
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Ferrous sulfate
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High performance liquid chromatography
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Lactobacillus casei
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Low-fat foods
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Milkfat
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Organic acids
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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
Melting properties of cheddar cheese as influenced by milk fat level and ripening time
Kawachi, Kimie
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
Effect of micro-encapsulated ferrous sulfate on Cheddar cheese composition, divalent cation balance and acceptability
Arce, Abraham
Text (2016)
Part of
Electronic Theses & Dissertations
Analysis of organic acids in cheddar cheese by high performance liquid chromatography
Irwin, Michael Lee
Text (1984)
Part of
Electronic Theses & Dissertations
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