Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))

Muzeyyen Burcu Kiziloz, Oznur Cumhur, Meral Kilic*

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Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601] (Development of the structure of an imitation cheese with low protein content (2009) 23(6) (1596–1601), (S0268005X08002671), (10.1016/j.foodhyd.2008.11.006))' araştırma başlıklarına git. Birlikte benzersiz bir parmak izi oluştururlar.

Keyphrases

Food Science