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NTIS 바로가기Journal of milk science and biotechnology = 한국유가공학회지, v.36 no.2, 2018년, pp.73 - 80
The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such a...
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