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Figure 3.
Reverse-phase HPLC chromatograms of the pH 4.6-soluble fractions of Cheddar cheeses made from milk containing 0% (control), 0.1%, 0.25%, 0.4% or 2% equine blood serum after 1 (a) and 180 (b) days of ripening. Different chromatograms are shown above each other on the same retention time axis.