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Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

✍ Scribed by HÜSEYIN A KIRMACI; ALI A HAYALOGLU; BARBAROS ÖZER; MUSTAFA AKÇELIK; NEFISE AKKOÇ


Book ID
111140019
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
471 KB
Volume
64
Category
Article
ISSN
1364-727X

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