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北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University >
Vol. 12 No. 2 >

固定化キモシンの調製について : Ⅵ.  チーズ熟成中のカゼインの変化について 

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/11941

Title: 固定化キモシンの調製について : Ⅵ.  チーズ熟成中のカゼインの変化について 
Other Titles: Studies on Immobilized Chymosin Part Ⅵ : The degradation of casein during cheese ripening
Authors: 進藤, 一典1 Browse this author
桜田, 宏介2 Browse this author
有馬, 俊六郎3 Browse this author
Authors(alt): SHINDO, Kazunori1
SAKURADA, Kousuke2
ARIMA, Shunrokuro3
Issue Date: 24-Oct-1980
Publisher: 北海道大学
Journal Title: 北海道大学農学部邦文紀要
Volume: 12
Issue: 2
Start Page: 83
End Page: 88
Type: bulletin (article)
URI: http://hdl.handle.net/2115/11941
Appears in Collections:北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 12 No. 2

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