Staff of the Department of Food Science – University of Copenhagen

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Cheese powder without emulsifying salt - processing parameters and stability

Research output: ResearchPoster


Anni Bygvrå Hougaard, Camilla Varming, Katrine D. Johnsen, Birgitte L. Bentsen, Alice Murciano, Ylva Margareta Ardö, Richard Ipsen

Original languageEnglish
Publication date2013
StatePublished - 2013

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ID: 48009327