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Publications by P. F. Fox
Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening
Le Lait
Purification and Characterisation of an Intracellular Aminopeptidase From Brevibacterium Linens ATCC 9174
Le Lait
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Changes in Hardness and Protein Degradation During Camembert Cheese Ripening
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Studies on Cheese Ripening
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