Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest
Lait, 86 1 (2006) 21-41
Published online: 2005-12-22
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The determination of water‐soluble vitamins and in vitro digestibility of selected Czech cheeses
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The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt
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