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2015•Food ChemistryRequires access

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

Stelios E. Kaminarides, E. Ilias-Dimopoulos, E Zoidou, Golfo A. Moatsou

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Key concepts: Food science, Skimmed milk, Chemistry, Whey protein, Chromatography

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