Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
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3. Proteolysis in cheese during ripening;Food Reviews International;1996-11
4. Cheese: Physical, Biochemical, and Nutritional Aspects;Advances in Food and Nutrition Research;1996
5. Biogenesis of Flavour Compounds in Cheese;Chemistry of Structure-Function Relationships in Cheese;1995