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Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure |
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| Authors: | Huppertz Thom Fox Patrick F Kelly Alan L |
| Affiliation: | Department of Food and Nutritional Sciences, University College Cork, Ireland. |
| Abstract: | |
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| 本文献已被 PubMed 等数据库收录！ | |