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"Shirashoji, N"
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"Shirashoji, N"
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Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese
by
Shirashoji
,
N
.
,
Aoyagi, H.
,
Jaeggi, J.J.
,
Lucey, J.A.
Published in
Journal of dairy science
(01.09.2016)
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Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese
by
Shirashoji
,
N
.
,
Jaeggi, J.J.
,
Lucey, J.A.
Published in
Journal of dairy science
(01.07.2010)
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Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese
by
Shirashoji
,
N
,
Jaeggi, J. J
,
Lucey, J. A
Published in
Journal of dairy science
(01.01.2006)
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Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts
by
Lu, Y
,
Shirashoji, N
,
Lucey, J.A
Published in
Journal of food science
(01.10.2008)
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0523 Changes of the state of calcium and protein in low-fat and full-fat processed cheese during cheesemaking
by
Shirashoji
,
N
.
,
Aoyagi, H.
,
Abe, T.
,
Ikeda, M.
Published in
Journal of animal science
(01.10.2016)
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Changes of the state of calcium and protein in low-fat and full-fat processed cheese during cheesemaking
by
Shirashoji
,
N
,
Aoyagi, H
,
Abe, T
,
Ikeda, M
Published in
Journal of animal science
(01.10.2016)
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