Statistics for Determination of free amino acids in whole-fat Turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture
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| Determination of free amino acids in whole-fat Turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture | 0 |
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| Özcan_Vapur_2012.pdf | 4 |