Preliminary Studies of the Effect of Acido-Proteolytic Organisms and Temperatures of Curing on the Ripening of Cheddar Cheese Made from Pasteurized Milk
| Autor: | Deane, Darrell D. |
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| Zdroj: | In Journal of Dairy Science August 1951 34(8):776-783 |
| Databáze: | ScienceDirect |
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