Determination of Fat Content in Cheese and Processed Cheese Products by the Schmid-Bondzynski-Ratzlaff Method
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چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1969
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.10.352