Degradation of β-Casein by Micrococcal Cell-Free Preparations
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference24 articles.
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2. Occurrence of micrococci in Cheddar cheese made from raw and pasteurized milk;Alford;J. Dairy Sci.,1933
3. Effect of micrococci on the development of flavor when added to Cheddar cheese made from pasteurized milk;Alford;J. Dairy Sci.,1950
4. Standard Methods for the Examination of Dairy Products,1967
5. Association Official Agricultural Chemists. 1960. 9th ed. 43:689.
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