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Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening

✍ Scribed by Renata G.K Leuschner; Rima Kurihara; Walter P Hammes

Book ID: 114159735
Publisher: Elsevier Science
Year: 1998
Tongue: English
Weight: 56 KB
Volume: 44
Category: Article
ISSN: 0168-1605
DOI: 10.1016/s0168-1605(98)00118-4

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