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Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria |
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Titel: |
Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria |
Auteur: |
Hagi, Tatsuro Kurahashi, Atsushi Oguro, Yoshifumi Kodaira, Kazuya Kobayashi, Miho Hayashida, Sora Yamashita, Hideyuki Arakawa, Yousuke Miura, Takayuki Sato, Kaoru Tomita, Satoru Suzuki, Satoshi Kusumoto, Ken-Ichi Moriya, Naoko Nomura, Masaru |
Verschenen in: |
Journal of dairy science |
Paginering: |
Jaargang 105 () nr. 6 pagina's 4868-4881 |
Jaar: |
2022 |
Inhoud: |
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Uitgever: |
American Dairy Science Association |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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