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Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

✍ Scribed by S. Buchin; V. Delague; G. Duboz; J.L. Berdague; E. Beuvier; S. Pochet; R. Grappin

Book ID: 117978743
Publisher: American Dairy Science Association
Year: 1998
Tongue: English
Weight: 337 KB
Volume: 81
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(98)75874-6

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