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Microstructural Changes During Ripening of Cheddar Cheese Produced With Calf Rennet, Bovine Pepsin, and Porcine Pepsin

✍ Scribed by Eino, M.F.; Biggs, D.A.; Irvine, D.M.; Stanley, D.W.

Book ID: 122613054
Publisher: Elsevier
Year: 1979
Weight: 540 KB
Volume: 12
Category: Article
ISSN: 0315-5463
DOI: 10.1016/S0315-5463(79)73103-8

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