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Showing 1 to 1 of 1 for “"Patterns of proteolysis during ripening of cheese"”.
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Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses
Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses The overall aim of this thesis was to investigate patterns of proteolysis in Cheddar, Danish blue (normal and treated), Camembert and smear ripened cheeses at different stages of ripening. Proteolysis in Danish …