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PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 1. COMPOSITION, MICROBIOLOGICAL QUALITY AND FLAVOUR CHANGES DURING STORAGE AT 5OC. MUIR, D. D.; U.-TECHNOL., 32: 41 – 49

• 1999
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Authors TAMIME, A. Y. ; SHENANA, M. E. AND DAWOOD, A. H. LABENSM.-WISS.
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publication.type International
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