| 标题 |
Comparison of different types of acidity values of three phases of caprine cheese milk during Cheddar cheese manufacture
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| 其它 | 引用格式：Paswan R, Siddique A, Park Y W. Comparison of different types of acidity values of three phases of caprine cheese milk during Cheddar cheese manufacture[C]//JOURNAL OF DAIRY SCIENCE. STE 800, 230 PARK AVE, NEW YORK, NY 10169 USA: ELSEVIER SCIENCE INC, 2019, 102: 33-33. |
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(2025-6-4)
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