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Volume 92, Issue 5 , Pages 1876-1884 , May 2009

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

Received 6 November 2008 ,Accepted 20 January 2009.

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PII: S0022-0302(09)70502-8

doi: 10.3168/jds.2008-1871

« Previous Next » Journal of Dairy Science
Volume 92, Issue 5 , Pages 1876-1884 , May 2009

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