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Observations on the microscopic crystalline inclusions in Cheddar cheese

B. E. Brooker, D. G. Hobbs and A. Turvey
Journal of Dairy Research 42 (2) 341 (1975)
DOI: 10.1017/S0022029900015363
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Physical Techniques for the Study of Food Biopolymers

V. J. Morris and M. J. Miles
Physical Techniques for the Study of Food Biopolymers 215 (1994)
DOI: 10.1007/978-1-4615-2101-3_5
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Invited review: Crystals in cheese: More than a curiosity

Paul S. Kindstedt and Patrick J. Polowsky
Journal of Dairy Science 104 (2) 1233 (2021)
DOI: 10.3168/jds.2020-19119
See this article