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Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese


Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese



International Dairy Journal 33(2): 142-152



ISSN/ISBN: 0958-6946

DOI: 10.1016/j.idairyj.2013.04.009


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(PDF emailed within 0-6 h: $19.90)

Accession: 064291263

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Related references

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