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Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period
Research article (Journal of Food Processing and Preservation, 2015) · cited 11× · AI/ML
Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period
Summary
Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period is a scholarly article[1].
Key Facts
Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period. Retrieved May 24, 2026, from https://4ort.xyz/entity/textural-and-chemical-changes-during-ripening-of-port-salut-argentino-light-cheese-with-milk-protein-concentrate-after-l
MLA“Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/textural-and-chemical-changes-during-ripening-of-port-salut-argentino-light-cheese-with-milk-protein-concentrate-after-l.
BibTeX@misc{4ortxyz_textural-and-chemical-changes-during-ripening-of-port-salut-argentino-light-cheese-with-milk-protein-concentrate-after-l_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period}}, year = {2026}, url = {https://4ort.xyz/entity/textural-and-chemical-changes-during-ripening-of-port-salut-argentino-light-cheese-with-milk-protein-concentrate-after-l}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period — https://4ort.xyz/entity/textural-and-chemical-changes-during-ripening-of-port-salut-argentino-light-cheese-with-milk-protein-concentrate-after-l (retrieved 2026-05-24)
