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Wit, M., Osthoff, G., Viljoen, B.C. and Hugo, A. (2005) A Comparative Study of Proteolysis in Cheddar Cheese and Yeast-Inoculated Cheddar Cheese during Ripening. Enzyme and Microbial Technology, 37, 606-616.
http://dx.doi.org/10.1016/j.enzmictec.2005.03.028

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