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Thermo-stable semihard Gouda-type cheese by combining homogenisation and microfiltration of cheese milk
British Library Online Contents | 2015| -
Integrating new technologies of milk pre-treatment in soft cheese manufacture - a systematic approach
British Library Online Contents | 2010| -
THE NATURE OF ETI, ITS LONGEVITY AND LIKELY INTEREST IN MANKIND: THE HUMAN ANALOGY RE-EXAMINED
Online Contents | 1999| -
The Nature of ETI, Its Longevity and Likely Interest in Mankind: the Human Analogy Re-examined
British Library Online Contents | 1999| -
Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size
British Library Online Contents | 2013| -
Towards information extraction from ISR reports for decision support using a two-stage learning-based approach
Free accessFraunhofer Publica | 2019| -
Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains
British Library Online Contents | 2008| -
THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATION
British Library Online Contents | 2008| -
Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping
British Library Online Contents | 2014|
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