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Tuesday, November 10, 2009

Publication- Int J Dairy Technol


Brickley, C.A., J.A. Lucey and P.L.H. McSweeney (2009). Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening. International Journal of Dairy Technology 62, 527-534.