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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)
DOI: 10.1111/j.1365-2621.2005.tb07076.x
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Dairy enzymology

Leszek Stepaniak
International Journal of Dairy Technology 57 (2-3) 153 (2004)
DOI: 10.1111/j.1471-0307.2004.00144.x
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Advanced Dairy Chemistry—1 Proteins

A. L. Kelly and P. L. H. McSweeney
Advanced Dairy Chemistry—1 Proteins 495 (2003)
DOI: 10.1007/978-1-4419-8602-3_13
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