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Acemap > Paper > SOME QUALITY CHARACTERISTICS OF KASAR CHEESE MANUFACTURED FROM MILK PRESERVED BY ACTIVATION OF LACTOPEROXIDASE/THIOCYANATE/ HYDROGEN PEROXIDE (LP) SYS TEM

SOME QUALITY CHARACTERISTICS OF KASAR CHEESE MANUFACTURED FROM MILK PRESERVED BY ACTIVATION OF LACTOPEROXIDASE/THIOCYANATE/ HYDROGEN PEROXIDE (LP) SYS TEM

1999 
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