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Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Proteolysis During Ripening
J. Dairy Sci. Upreti et al. 89: 444

Interpretive Summary

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Proteolysis During Ripening

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This Article
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