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Publications by Airi MORITA
Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
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Some Properties of Cheese Lipase Extracted From Cheddar Cheese
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Proteolytic Enzymes of Ripening Cheddar Cheese
Cytotoxicity of Cheese and Cheddar Cheese Food Flavorings on Allim Cepa L Root Meristems
Brazilian Journal of Biology
Agricultural
Biological Sciences
The Role of Fat in the Flavor of Cheddar Cheese
Cheese Rheology and Texture
Revista Brasileira de Ciencia do Solo
Agronomy
Soil Science
Crop Science
The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk.
The Effect of Addition of Selected Carrageenans on Viscoelastic Properties of Model Processed Cheese Spreads
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
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The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
International Dairy Journal
Applied Microbiology
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Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
Food Hydrocolloids
Chemistry
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