Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

Published 2013 View Full Article

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Title
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 96, Issue 12, Pages 7490-7499
Publisher
American Dairy Science Association
Online
2013-10-24
DOI
10.3168/jds.2013-7119

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