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Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of

Y Lu1, N Shirashoji, J A Lucey

  • 1Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706-1565, USA.

Journal of Food Science
|November 21, 2008
PubMed

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