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Bibliotecas | Instituto Politécnico de Castelo Branco

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Effects of chromatographically pure bovine chymosin and pepsin A on cheese curd firmness

Type

ANA

Creator

Andrén, Anders

Title

Effects of chromatographically pure bovine chymosin and pepsin A on cheese curd firmness

Contributor

Reedtz, Christina Von

Subject

Processamento e conservaçäo dos alimentos
Queijo

Date

1990

Language

eng

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