Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco. [electronic resource]

By: Contributor(s): Producer: 20130417Description: 5527-35 p. digitalISSN:
  • 1525-3198
Subject(s): Online resources: In: Journal of dairy science vol. 95
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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