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Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat's Milk from Spring and Autumn Season.
Pawlos, Malgorzata; Znamirowska-Piotrowska, Agata; Kowalczyk, Magdalena; Zagula, Grzegorz.
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  • Pawlos M; Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
  • Znamirowska-Piotrowska A; Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
  • Kowalczyk M; Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
  • Zagula G; Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland.
Molecules ; 27(17)2022 Aug 27.
Article en En | MEDLINE | ID: mdl-36080289
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Polonia
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Polonia