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Publisher: Wiley-Blackwell

Volume 57, Number 4, November 2004

NIZO food research
pp. 191-197(7)
Author: JURIAANSE, A C

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The technology of low-fat cheese manufacture
pp. 199-207(9)
Author: BANKS, JEAN M

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Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese
pp. 209-214(6)
Authors: ATIA, MAHDY; WENSHUI, XIA; GUONONG, ZHANG

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Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese
pp. 215-220(6)
Authors: MOATSOU, GOLFO; MOSCHOPOULOU, EKATERINI; ANIFANTAKIS, EMMANOUEL

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Studies on the use of chhana and paneer whey in the preparation of puras (pancakes)
pp. 221-225(5)
Authors: JINDAL, A R; SHOREE, M; SHUKLA, F C; SINGH, B

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