Cite
HARVARD Citation
Ahmad, S. et al. (2016). Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan. International journal of food properties. 19 (8), pp. 1874-1883. [Online].
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Ahmad, S. et al. (2016). Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan. International journal of food properties. 19 (8), pp. 1874-1883. [Online].