Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
OKAZAKI Yoshio and TAMURA Yoshifumi and KATO Isao,Proteolysis during Ripening of Composite Cheese made by Two Different Hard Cheese Methods.,Nippon Shokuhin Kagaku Kogaku Kaishi,1341027X,Japanese Society for Food Science and Technology,1999,46,2,102-105,https://cir.nii.ac.jp/crid/1390001206408801280,https://doi.org/10.3136/nskkk.46.102