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    Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese

    Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese oleh M.A. Becher, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, B.G. Prochaska, J.A. Lucey

    Diterbitkan 2024-09-01
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