Food Chemistry
 1987
DOI: 10.1016/0308-8146(87)90033-1
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Improving the quality of Ras-type cheese made from recombined milk containing high levels of total solids

A.A. Abdel-Baky
1
,
W.M. Abo El Ella
2
,
Mostafa Aly
3
et al.
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