A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. [electronic resource]

Contributor(s): Producer: 20030404Description: 99-103 p. digitalISSN:
  • 0022-0299
Subject(s): Online resources: In: The Journal of dairy research vol. 70
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Publication Type: Journal Article

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