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Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening
Addition de lipases d'origine animale et microbienne au caillé. Effets sur la composition en acides gras libres au cours de la maturation

M. De Felice, T. Gomes and T. De Leonardis

Lait, 71 6 (1991) 637-643

Accepted: 19 August 1991

DOI: https://doi.org/10.1051/lait:1991648

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