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Monitoring Proteolysis During Cheddar Cheese Ripening Using Two-Dimensional Gel Electrophoresis

✍ Scribed by H.W. CHIN; M. ROSENBERG

Book ID
108821536
Publisher
Institute of Food Technologists
Year
1998
Tongue
English
Weight
167 KB
Volume
63
Category
Article
ISSN
0022-1147

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