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Effect of added α-ketoglutaric acid, pyruvic acid or pyridoxal phosphate on proteolyis and quality of Cheddar cheese
Shakeel Ur-Rehman, Patrick F FoxVolume:
76
Year:
2002
Language:
english
Pages:
6
DOI:
10.1016/s0308-8146(01)00242-4
File:
PDF, 107 KB
english, 2002