Accerelated Ripening of Casein by Addition of Commericial Enzyme Preparations and Freeze-Shocked Lactobacillus helviticus

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dc.contributor.authorKim, Sun-Chang-
dc.contributor.authorOlson, NF-
dc.date.accessioned2013-03-15T00:37:33Z-
dc.date.available2013-03-15T00:37:33Z-
dc.date.created2012-02-06-
dc.date.issued1986-
dc.identifier.citation81th Annual Meeting of American Dairy Science Association, J. Dairy Sci., v., no., pp.58 --
dc.identifier.urihttp://hdl.handle.net/10203/115071-
dc.languageENG-
dc.titleAccerelated Ripening of Casein by Addition of Commericial Enzyme Preparations and Freeze-Shocked Lactobacillus helviticus-
dc.typeConference-
dc.type.rimsCONF-
dc.citation.beginningpage58-
dc.citation.publicationname81th Annual Meeting of American Dairy Science Association, J. Dairy Sci.-
dc.identifier.conferencecountryUnited States-
dc.identifier.conferencecountryUnited States-
dc.contributor.localauthorKim, Sun-Chang-
dc.contributor.nonIdAuthorOlson, NF-
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BS-Conference Papers(학술회의논문)
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