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Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese
Effets d'enzymes commerciales sur la protéolyse et l'affinage de fromages de type Cheddar

M.G. Wilkinson, T.P. Guinee, D.M. O'Callaghan and P.F. Fox

Lait, 72 5 (1992) 449-459

Accepted: 03 July 1992

DOI: https://doi.org/10.1051/lait:1992533

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