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Cited article:
P.L.H. McSweeney , P.F. Fox
Lait, 77 1 (1997) 41-76
This article has been cited by the following article(s):
133 articles | Pages:
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Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food
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Ullmann's Encyclopedia of Industrial Chemistry
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Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
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