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Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese

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Citace článku v časopise:
PACHLOVÁ, Vendula, Zuzana CHAROUSOVÁ a Tomáš ŠOPÍK. Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese. Potravinarstvo Slovak Journal of Food Sciences [online]. 2017, vol. 11, iss. 1, s. 363-367. [cit. 2020-10-20]. ISSN 1338-0230. Dostupné z: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/741.

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