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Tests to Measure Syneresis and Firmness of Cottage Cheese Coagulum, and Their Application in the Curd-Making Process

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Bibliographic Details
Published in:Journal of dairy science 1959-05, Vol.42 (5), p.866-869
Main Authors: Emmons, D. B, Price, W. V, Swanson, A. M
Format: Article
Language:English
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ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(59)90666-6