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Curdling of market-returned UHT fresh milk by direct acidification and an addition of calcium chloride and rennet
Curdling of market-returned UHT fresh milk by direct acidification and an addition of calcium chloride and rennet
2003
Suwanna Subhimaros
Ninnart Chinprahast
Nataya Puttiphonsothon
Keywords:
Calcium
Rennet
Curdling
Biochemistry
Chemistry
fresh milk
Food science
Correction
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