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Production of exocellular proteolytic enzymes by various species of Penicillium

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Role of Penicillium roqueforti proteinases during blue cheese ripening

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Biochemistry of Foods

N.A. Michael Eskin
Biochemistry of Foods 467 (1990)
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Cheese: Chemistry, Physics and Microbiology

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Analytik von Proteinen in Lebensmitteln mit elektrophoretischen und chromatographischen Verfahren

Klaus-Peter Kaiser and Ingolf Krause
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 180 (3) 181 (1985)
DOI: 10.1007/BF01027264
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Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

J-.C. Gripon, M.J. Desmazeaud, D. Le Bars and J-.L. Bergere
Journal of Dairy Science 60 (10) 1532 (1977)
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Ewes' milk cheese: technology, microbiology and chemistry

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‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Haruto Kumura, Megumi Satoh, Taiki Machiya, et al.
International Journal of Dairy Technology (2019)
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Fundamentals of Dairy Chemistry

Joseph F. Frank and Elmer H. Marth
Fundamentals of Dairy Chemistry 655 (1988)
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