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Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
2018
L. Němcová
J. Stetina
H. Valentova
Keywords:
Biochemistry
Food science
Proteolysis
Ripening
Chemistry
Correction
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