Art
J-GLOBAL ID:201602017013540877
Reference number:58A0033980
Effects of Reducing Rennet and Adding Calcium Chloride on the Manufacture and Curing of Cheddar Cheese.
セダーチーズの製造並びに貯蔵時におけるレンネットの減少および添加塩化カルシウムの影響
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