EFFECTS OF DIFFERENT PACKAGING MATERIALS AND TECHNIQUES ON THE CURING OF KASHAR CHEESE AND ON ITS SURFACE MOLDS

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作者：
TOPAL, RS
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来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1991年 / 24卷 / 04期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：341 / 349
页数：9
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