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5. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese. Młynek K; Oler A; Zielińska K; Tkaczuk J; Zawadzka W Acta Sci Pol Technol Aliment; 2018; 17(2):133-140. PubMed ID: 29803215 [TBL] [Abstract][Full Text] [Related]
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