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Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Ho-Jung Jung, Eun-Jung Ko, Hae-Soo Kwak
Asian-Australas J Anim Sci. 2013;26(12):1773-1780.   Published online December 1, 2013
DOI: https://doi.org/10.5713/ajas.2013.13255

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Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Asian-Australasian Journal of Animal Sciences. 2013;26(12):1773-1780   Crossref logo
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