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The Use of a Mold-Enzyme Preparation in the Manufacture of Blue Cheese from Pasteurized Homogenized Milk

✍ Scribed by Parmelee, C.E.; Nelson, F.E.

Book ID: 122013249
Publisher: American Dairy Science Association
Year: 1949
Tongue: English
Weight: 345 KB
Volume: 32
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(49)92153-0

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