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C.A. Brickley, M.A.E. Auty, P. Piraino and P.L.H. McSweeney The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom Journal of Food Science 72

Article first published online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00539.x

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