Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology | NobleID

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Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology

Identifier:nobleid.org/w1/20260515/6A2EBADC

Type:Journal Article

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Tristan K. Berry

Donald J. McMahon

Fred van de Velde

E. Allen Foegeding

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