Optimization of recovery of key flavor compounds from full-fat and reduced-fat Cheddar cheeses

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Title: Optimization of recovery of key flavor compounds from full-fat and reduced-fat Cheddar cheeses
Author: Watson, Drew
Advisors: Brian Farkas - Committee Member
Timothy Sanders - Committee Member
MaryAnne Drake - Committee Chair
Date: 2009-12-14
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/6943


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