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Authors:
Pripp, AH
Rehman, SU
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Sorhaug, T
Fox, PF
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Authors:
Pripp, AH
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Sorhaug, T
Fox, PF
Citation: Ah. Pripp et al., Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solution, MILCHWISSEN, 55(5), 2000, pp. 263-266
Authors:
Selmer-Olsen, E
Sorhaug, T
Birkeland, SE
Pehrson, R
Citation: E. Selmer-olsen et al., Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration, J IND MIC B, 23(2), 1999, pp. 79-85
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Authors:
Pripp, AH
Kieronczyk, A
Stepaniak, L
Sorhaug, T
Citation: Ah. Pripp et al., Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis, MILCHWISSEN, 54(10), 1999, pp. 558-562
Citation: Ah. Pripp et al., Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium, J FOOD SCI, 64(2), 1999, pp. 353-358