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Browsing Faculty Research Publications (Food Science and Technology) by Author "Grazier, C. L."

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Browsing Faculty Research Publications (Food Science and Technology) by Author "Grazier, C. L."

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  • Grazier, C. L.; Bodyfelt, F. W.; McDaniel, M. R.; Torres, J. A. (American Dairy Science Association, 1991)
    Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, we ...

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