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RIPENING CHANGES AND FLAVOR DEVELOPMENT IN MICROBIAL ENZYME TREATED CHEDDAR CHEESE SLURRIES |
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| Authors: | V. K. SOOD F. V. KOSIKOWSKI |
| Affiliation: | Author Kosikowski is with the Dept. of Food Science, Cornell Univ., Ithaca, NY 14853. Author Sood, formerly affiliated with Cornell Univ., is now with Universal Foods Corp., Technical Center, 6143 N. 60th St., Milwaukee, WI 53218. |
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