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KMID : 1024619960160010035
Food Science of Animal Resources
1996 Volume.16 No. 1 p.35 ~ p.40
Changes in the Casein , Free Amino Acid and Textures during Ripening of Gouda Cheese
Lee Su-Won

Kim Hwan-Joo
Nam Myoung-Soo
Abstract
KEYWORD
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ÇмúÁøÈïÀç´Ü(KCI)