Influence of exogenous enzymes and elevated ripening temperatures on biochemical characteristics of a cheese slurry during accelerated ripening
Material type: TextPublication details: March - April 2007Description: 186 In: Journal of Food Science and TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode |
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Journal Articles | BCAS Library | 44;2 | Available | JA08606 |
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