Journal of Dairy Science
Volume 89, Issue 7 , Pages 2386-2396 , July 2006

Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality—I. Trisodium Citrate

Received 2 November 2005 ,Accepted 5 February 2006.

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PII: S0022-0302(06)72311-6

doi: 10.3168/jds.S0022-0302(06)72311-6

Journal of Dairy Science
Volume 89, Issue 7 , Pages 2386-2396 , July 2006

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