Changes during manufacture and ripening of cheddar cheese...

Molecular Nutrition & Food Research 1979 Vol. 23; Iss. 6

Changes during manufacture and ripening of cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus

K. S. Nagaraja Rao, Dr. Krishna Nand, S. Srikanta, M. A. Krishna-swamy, V. Sreenivasa Murthy
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Volume:
23
Year:
1979
Language:
english
Pages:
6
DOI:
10.1002/food.19790230607
File:
PDF, 335 KB
english, 1979
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