Effect of added -ketoglutaric acid, pyruvic acid or pyridoxal phosphate on proteolyis and quality of Cheddar cheese

Author: Ur-Rehman S.   Fox P.F.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.76, Iss.1, 2002-01, pp. : 21-26

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