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Texture, proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure

Cheryl Wick1, Uwe Nienaber, Olga Anggraeni

  • 1Ohio State University, Department of Food Science & Technology, Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA.

The Journal of Dairy Research
|April 8, 2004
PubMed

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