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1980•Indian Journal of Dairy ScienceOpen access

Changes in proteose-peptone and non protein nitrogen fractions in gouda cheese during ripening

V. Balaiah, Vinod Kumar Joshi

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Key concepts: Ripening, Food science, Chemistry, Cheese ripening, Nitrogen, Organic chemistry

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Changes in proteose-peptone and non protein nitrogen fractions in gouda cheese during ripening — Research Paper | ScholarLens