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Cheese flavour development by enzymatic conversions of peptides and amino acids

✍ Scribed by Gerrit Smit; Annette Verheul; Richard van Kranenburg; Eman Ayad; Roland Siezen; Wim Engels

Book ID: 117671880
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 381 KB
Volume: 33
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(00)00029-6

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