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Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

G. Gernigon, M. Piot, E. Beaucher, R. Jeantet and P. Schuck
Journal of Dairy Science 92 (11) 5371 (2009)
DOI: 10.3168/jds.2009-2359
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Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

Gwénolé Gernigon, Pierre Schuck and Romain Jeantet
Dairy Science & Technology 90 (1) 27 (2010)
DOI: 10.1051/dst/2009045
See this article