||Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost
Geurts, T.J.; Walstra, P.; Mulder, H.
||Netherlands Milk and Dairy Journal 34 (1980). - ISSN 0028-209X - p. 229 - 254.
||Integrated Food Science and Food Physics
||Refereed Article in a scientific journal
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