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A Study of the Ripening of Dariworld and Cheddar Cheese with Special Emphasis on Proteolysis

✍ Scribed by Vakaleris, D.G.; Olson, N.F.; Price, W.V.; Knight, S.G.


Book ID
122610795
Publisher
American Dairy Science Association
Year
1960
Tongue
English
Weight
628 KB
Volume
43
Category
Article
ISSN
0022-0302

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