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Effect of incorporation of denatured and microparticulated whey protein in young Cheddar cheese
Effet de l'incorporation des protéines du lactosérum dénaturées et microparticulées dans le cheddar jeune

Yolaine Lebeuf, Christophe Lacroix and Paul Paquin

Lait, 78 3 (1998) 303-318

DOI: https://doi.org/10.1051/lait:1998331

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