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The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening

✍ Scribed by M.A. Fenelon; P. O’Connor; T.P. Guinee

Book ID: 117974653
Publisher: American Dairy Science Association
Year: 2000
Tongue: English
Weight: 410 KB
Volume: 83
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(00)75100-9

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