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Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses

✍ Scribed by J.Ben Lawlor; Conor M Delahunty; Martin G Wilkinson; Jeremiah Sheehan

Book ID: 117652990
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 186 KB
Volume: 12
Category: Article
ISSN: 0958-6946
DOI: 10.1016/s0958-6946(02)00039-0

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