Manufacture of Gruyère-type cheese with 50:50 rennet/swine pepsin.
| Autor: | Anifantakis, Emmanuel M., Veinoglou, Byron C., Kandarakis, John G. |
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| Zdroj: | Journal of Dairy Research; Sep1981, Vol. 48 Issue 3, p513-518, 6p |
| Databáze: | Complementary Index |
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