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Application of the enzymatic preparation from Penicillium candidum in the production of Roquefort- and Dutch-type cheeses
Application of the enzymatic preparation from Penicillium candidum in the production of Roquefort- and Dutch-type cheeses
1999
K. Kornacki
R. Podolak
L Klebukowska
Keywords:
Enzyme
Microbiology
Proteolysis
Penicillium
Biology
Food science
Chemistry
Correction
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