[Comparative characteristics of some products of decomposition of lactic protein and fat in cheeses produced with addition of boar pepsin]. [electronic resource]

By: Contributor(s): Producer: 19760401Description: 55-8 p. digitalISSN:
  • 0042-8833
Subject(s): In: Voprosy pitaniia no. 6
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Publication Type: Comparative Study; English Abstract; Journal Article

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