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Optimization of physicochemical and sensory properties of reduced-cholesterol milk & queso-fresco cheese with B-sitostreryl oleate

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dc.contributor.author Jadhav, Pratik
dc.date.accessioned 2019-12-04T02:38:39Z
dc.date.available 2019-12-04T02:38:39Z
dc.date.issued 2016
dc.identifier.uri http://hdl.handle.net/20.500.12090/494
dc.language.iso en_US en_US
dc.publisher Delaware State University en_US
dc.subject Food science en_US
dc.subject Food science - Analysis en_US
dc.title Optimization of physicochemical and sensory properties of reduced-cholesterol milk & queso-fresco cheese with B-sitostreryl oleate en_US
dc.type Thesis en_US


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