USE OF PROTEIN DYE-BINDING VALUES AS INDICATORS OF THE "CHEMICAL AGE" OF CONVENTIONALLY MADE CHEDDAR CHEESE AND HYDROLYZED-LACTOSE CHEDDAR CHEESE |
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Authors: | MANFRED KROGER JOHN C WEAVER |
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Affiliation: | Authors Kroger and Weaver are with the Dept. of Food Science, Borland Laboratory, The Pennsylvania State University, University Park, PA 16802. |
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