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      Application of Helical Viscometry to Study Commercial Mozzarella Cheese Melting Properties

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      Journal of Dairy Science
      American Dairy Science Association

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          Measurement of Mozzarella Cheese Melting Properties by Helical Viscometry

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            Measurement of Sodium Chloride in Cheese by a Simple Sodium Ion Electrode Method

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              Improved Complexometric Determination of Calcium in Cheese

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                Author and article information

                Journal
                Journal of Dairy Science
                Journal of Dairy Science
                American Dairy Science Association
                00220302
                December 1989
                December 1989
                : 72
                : 12
                : 3123-3128
                Article
                10.3168/jds.S0022-0302(89)79469-8
                aa3bc41b-d603-4d4f-9261-313860668c61
                © 1989
                History

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