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Proteolysis during ripening of soft cheese. ii- effect of milk clotting enzyme on Cremoso Argentino cheese ripening.

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https://hal.inrae.fr/hal-03156152
Contributor : Agnès Delacroix-Buchet <>
Submitted on : Tuesday, March 2, 2021 - 11:44:08 AM
Last modification on : Tuesday, March 2, 2021 - 11:44:09 AM

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  • HAL Id : hal-03156152, version 1

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Erica Hynes, Carlos A. Zalazar, Agnes Delacroix-Buchet. Proteolysis during ripening of soft cheese. ii- effect of milk clotting enzyme on Cremoso Argentino cheese ripening.. Microbiologie-Aliments-Nutrition, 1999, 17, pp.199-205. ⟨hal-03156152⟩

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