Effect of added α-ketoglutaric acid, pyruvic acid or pyridoxal phosphate on proteolyis and quality of Cheddar cheese
- 1 January 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 76 (1) , 21-26
- https://doi.org/10.1016/s0308-8146(01)00242-4
Abstract
No abstract availableKeywords
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