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HARVARD Citation
Kim, J. et al. (2022). Evaluation of formulation design on the physical and structural properties of commercial cream cheeses. International journal of food science & technology. pp. 6422-6434. [Online].
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Kim, J. et al. (2022). Evaluation of formulation design on the physical and structural properties of commercial cream cheeses. International journal of food science & technology. pp. 6422-6434. [Online].