A comparison of a new cheese made from seaweed protease to traditional calf rennet cheese

dc.contributor.author	Arbita, A.A.
dc.contributor.author	Paul, N. A.
dc.contributor.author	Cox, J.
dc.contributor.author	Zhao, J.
dc.date.accessioned	2023-04-10T07:22:17Z
dc.date.available	2023-04-10T07:22:17Z
dc.date.issued	2020
dc.identifier.issn	maklhsc771
dc.identifier.uri	http://hdl.handle.net/123456789/14832
dc.language.iso	en	en_US
dc.title	A comparison of a new cheese made from seaweed protease to traditional calf rennet cheese	en_US
dc.type	Conference Papers	en_US