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Milchwissenschaft

Volumn 55, Issue 10, 2000, Pages 563-566

Cheese fat as driving force in cheese flow upon melting

(3) Lefevere, I a Dewettinck, K a Huyghebaert, A a

a Dept for Food Science and Nutrition ^* (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034375193 PISSN: 00263788 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (42)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.