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Journal of Dairy Science
Volume 92, Issue 5
, Pages 1856-1863
, May 2009
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor
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PII: S0022-0302(09)70500-4
doi: 10.3168/jds.2008-1761
© 2009 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
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Journal of Dairy Science
Volume 92, Issue 5
, Pages 1856-1863
, May 2009
