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Y.-E. Chou
Y.-E. Chou
Washington State University
Crystallization
Cheese ripening
Calcium
Lactococcus lactis
Food science
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Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
2003
Journal of Dairy Science
Y.-E. Chou
C.G. Edwards
Lloyd O. Luedecke
M.P. Bates
Stephanie Clark
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