Limited ripening of low-fat UF-cheese due to CaP04 barrier?

Limited ripening of low-fat UF-cheese due to CaP04 barrier?

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Veröffentlicht in:Dairy science & technology 2009, Vol.89 (6), p.555-568
Hauptverfasser: HANNON, John A, LORTAL, Sylvie, TISSIER, Jean-Pierre, FAMELART, Marie-Hélène
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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container_end_page 568
container_issue 6
container_start_page 555
container_title Dairy science & technology
container_volume 89
creator HANNON, John A
LORTAL, Sylvie
TISSIER, Jean-Pierre
FAMELART, Marie-Hélène
description
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ispartof Dairy science & technology, 2009, Vol.89 (6), p.555-568
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language eng
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source Springer Nature - Complete Springer Journals; Alma/SFX Local Collection
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
title Limited ripening of low-fat UF-cheese due to CaP04 barrier?
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