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Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopy.
Polowsky, P J; Tansman, G F; Kindstedt, P S; Hughes, J M.
Affiliation
  • Polowsky PJ; Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405.
  • Tansman GF; Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405.
  • Kindstedt PS; Department of Nutrition and Food Sciences, University of Vermont, Burlington 05405. Electronic address: Paul.Kindstedt@uvm.edu.
  • Hughes JM; Department of Geology, University of Vermont, Burlington 05405.
J Dairy Sci ; 101(9): 7714-7723, 2018 Sep.
Article in En | MEDLINE | ID: mdl-29970258
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Crystallization / Microscopy, Polarization Type of study: Diagnostic_studies / Prognostic_studies Limits: Animals Language: En Journal: J Dairy Sci Year: 2018 Document type: Article Country of publication: United States
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Crystallization / Microscopy, Polarization Type of study: Diagnostic_studies / Prognostic_studies Limits: Animals Language: En Journal: J Dairy Sci Year: 2018 Document type: Article Country of publication: United States