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Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet
Malik Muhammad Hashim, Mingsheng Dong, Muhammad Farooq Iqbal, Wang Li, Xiaohong ChenVolume:
91
Language:
english
Pages:
10
DOI:
10.1007/s13594-011-0021-x
Date:
July, 2011
File:
PDF, 292 KB
english, 2011