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KMID : 1024619970170020190
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Food Science of Animal Resources
1997 Volume.17 No. 2 p.190 ~ p.200
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Studies on the Ripening of Low-Fat Cheddar Cheese 2. Proteolysis and Free Amino Acid Composition
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Keum Jong-Soo
Jin Hyun-Seok
Kim J. W.
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Abstract
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KEYWORD
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