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Effect of paracasein degradation on sensory properties of Gouda cheese

Grazyna Cichosz1, Anna Zalecka, Mariusz Kornacki

  • 1University of Warmia and Mazury, Faculty of Food Science, Institute of Dairy Science and Technology Development, 10-957 Olsztyn, u. Oczapowskiego 7. Poland. zalecka@uwm.edu.pl

Die Nahrung
|January 20, 2004
PubMed

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