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1
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
E. M. Han | E. M. Han | 2008
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2
The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese
The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese
J. J. Kim | J. J. Kim | 2006
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3
Increasing Content of Healthy Fatty Acids in Egg Yolk of Laying Hens by Cheese Byproduct
Increasing Content of Healthy Fatty Acids in Egg Yolk of Laying Hens by Cheese Byproduct
Jong Hwangbo | Jong Hwangbo | 2006
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4
Effect of Crosslinked B-cyclodextrin on Quality of Cholesterol-reduced Cream Cheese
Effect of Crosslinked B-cyclodextrin on Quality of Cholesterol-reduced Cream Cheese
Song-Hee Kim | Song-Hee Kim | 2005
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5
Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol
Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol
H. S. Kwak | H. S. Kwak | 2005
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6
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
S. B. Kim | S. B. Kim | 2004
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7
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
S. B. Kim | S. B. Kim | 2004
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8
Royalites for Intracompany Sales of Fancy Trademarked Cheese
Royalites for Intracompany Sales of Fancy Trademarked Cheese
Laura Clauser | NATIONAL TAX ASSOCIATION | 2003
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9
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
H. S. Kwak | H. S. Kwak | 2003
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10
Cholesterol Removal and Flavor Development in Cheddar Cheese
Cholesterol Removal and Flavor Development in Cheddar Cheese
H. S. Kwak | H. S. Kwak | 2003
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