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Journal of Dairy Science
Volume 92, Issue 1
, Pages 49-57
, January 2009
The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin
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PII: S0022-0302(09)70308-X
doi: 10.3168/jds.2008-1319
© 2009 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
« Previous
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Journal of Dairy Science
Volume 92, Issue 1
, Pages 49-57
, January 2009
