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Soluble nitrogen in Cheddar cheese - Comparison of extraction procedures
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The proteolytic systems of lactic acid bacteria
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Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening
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Manufacture of coagulant-free cheese with piglet gastric proteinase
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Denaturation of porcine pepsin during Cheddar cheese manufacture
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A protocol for the manufacture of miniature cheeses
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Pepstatin, a new pepsin inhibitor produced by actinomycetes
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