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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Crossref DOI link: https://doi.org/10.5851/kosfa.2018.e8

Published Online: 2018-10-31

Published Print: 2018-10

Update policy: https://doi.org/10.5851/crossmark_policy

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