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Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation
Article first published online: 31 MAR 2007
Journal of Food Science
Volume 72, Issue 3, pages E115–E120, April 2007
How to Cite
Van Hekken, D.L., Tunick, M.H., Soryal, K.A. and Zeng, S.S. (2007), Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation. Journal of Food Science, 72: E115–E120. doi: 10.1111/j.1750-3841.2007.00296.x
- Issue published online: 31 MAR 2007
- Article first published online: 31 MAR 2007
- MS 20060416 Submitted 7/26/2006, Accepted 1/2/2007
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