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Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese

✍ Scribed by J.M. Izco; A. Irigoyen; P. Torre; Y. Barcina

Book ID: 117649544
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 150 KB
Volume: 11
Category: Article
ISSN: 0956-7135
DOI: 10.1016/s0956-7135(99)00100-0

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