Cite
MLA Citation
Wolfgang Hoffmann et al.. “Salt reduction in film‐ripened, semihard Edam cheese.” International journal of dairy technology, vol. 73, 2020, pp. 270–282. http://access.bl.uk/ark:/81055/vdc_100099159452.0x000027
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Wolfgang Hoffmann et al.. “Salt reduction in film‐ripened, semihard Edam cheese.” International journal of dairy technology, vol. 73, 2020, pp. 270–282. http://access.bl.uk/ark:/81055/vdc_100099159452.0x000027