Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese
| Autor: | Michaelidou, A a, Katsiari, M.C b, Voutsinas, L.P b, Kondyli, E b, Alichanidis, E a, * |
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| Zdroj: | In International Dairy Journal 2003 13(9):743-753 |
| Databáze: | ScienceDirect |
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