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The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog)
The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog)
2021
Jolanta Król
Agnieszka Wawryniuk
Aneta Brodziak
Keywords:
quality
Starter
Raw milk
Food science
Mathematics
value
Yield (finance)
Correction
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