KMID : 1024619950150020217
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Food Science of Animal Resources 1995 Volume.15 No. 2 p.217 ~ p.223
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Study on the Accelerated Ripening of Cheddar Cheese made with Freeze-shocked Lactobacillus casie ssp. casei ATCC393 II. Texture , Flavor Compounds and Sensory Evaluation
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Kim Yong-Hui
Hwang Joo-Hwan Cha Kwang-Jong Yu Jae-Hyeun
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Abstract
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KEYWORD
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