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Item Statistics

Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

RepositoryUniversity of Queensland [UQ eSpace]
URLhttps://espace.library.uq.edu.au/view/UQ:697769
Author(s)Ningtyas, Dian Widya; Bhandari, Bhesh; Bansal, Nidhi; Prakash, Sangeeta
Item typeArticle
JournalInternational Journal of Dairy Technology, Print_ISSN:1364-727X, Online_ISSN:1471-0307
DOIhttps://doi.org/10.1111/1471-0307.12482

Usage Date Range

Note: Daily statistics are only available for the last six weeks.

     

Reporting Period Total 2021-12-26 2021-12-27 2021-12-28 2021-12-29 2021-12-30
2 1 0 0 0 1
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