Universsity Saad Dahleb blida
Protein breakdown in soft cheese and its relation to consistency . 3. The micellar structure of meshanger cheese
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Protein breakdown in soft cheese and its relation to consistency . 3. The micellar structure of meshanger cheese
De Jong, L.
URI:
http://di.univ-blida.dz:8080/jspui/handle/123456789/15624
Date:
1978
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