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DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTURE
Journal of food process engineering

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTURE
Author(s) of Article  Will be identified in next release
Citation  Journal of food process engineering 2008 v.31 no.4 pp. 455-468
Click to View  (Click to View)
Date of Publication  2008
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=545392
Name of Publication  Journal of food process engineering
Publishing Company  Will be identified in next release
Accession Number  153229