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Cited article:

Kinetics of Proteolysis of β-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different Temperatures

Guillermo A. Sihufe, Susana E. Zorrilla and Amelia C. Rubiolo
Journal of Food Science 70 (2) C151 (2005)