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EFFECT OF RIPENING ON AMINO ACID PROFILE OF LOW-FAT IRANIAN TYPE CHEESES MADE BY DIFFERENT STARTERS
【机 构】
：
Islamic Azad University-Maybod branch, Yazd 8915866595, IRAN
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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