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Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

✍ Scribed by Fang Wang; Xiaoying Zhang; Jie Luo; Huiyuan Guo; Steve S. Zeng; Fazheng Ren

No coin nor oath required. For personal study only.

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