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Effect of a food-grade enzyme preparation fromAspergillus oryzaeon free fatty acid release in Manchego-type cheese from ovine and bovine milk
Estrella Fernández-García, Rosina López-Fandiño, Leocadio AlonsoVolume:
199
Language:
english
Pages:
3
DOI:
10.1007/bf01193308
Date:
October, 1994
File:
PDF, 330 KB
english, 1994