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Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases
Howard A. Morris, Carl Holt, Brian E. Brooker, Jean M. Banks and William Manson Journal of Dairy Research 55(2) 255 (1988) https://doi.org/10.1017/S002202990002608X
135. Studies on the Chemistry of Cheddar Cheese making