Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts
出版年份 2014 全文链接
标题
Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts
作者
关键词
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出版物
JOURNAL OF DAIRY SCIENCE
Volume 97, Issue 8, Pages 4733-4744
出版商
American Dairy Science Association
发表日期
2014-06-02
DOI
10.3168/jds.2014-7913
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