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Proteolytic changes in the ripening of Camembert cheese /

Year: 1908

Type: article

Source: University of Michigan Library Repository

Author: Dox, Arthur Wayland, 1882-

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W7033213705

FWCI:

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Related to: 10