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Kinetics of Proteolysis of β-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different Temperatures

✍ Scribed by Guillermo A. Sihufe; Susana E. Zorrilla; Amelia C. Rubiolo

No coin nor oath required. For personal study only.

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