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Cheeses with Appellation D'Origine Controlee (AOC): Factors that Affect Quality
British Library Online Contents | 1993| -
Comparison of the Volatile Flavour Compounds of Six European `AOC' Cheeses by Using a New Dynamic Headspace GC-MS Method
British Library Online Contents | 1993| -
Characterizing Ripening in Low-Fat Semi-hard Round-Eyed Cheese Made With Undefined Mesophilic DL-Starter
British Library Online Contents | 1993| -
Characterizing Ripening of Gruyere de Comte: Influence of Time x Temperature and Salting Conditions on Eye and Slit Formation
British Library Online Contents | 1993| -
Starters as Finishers: Starter Properties Relevant to Cheese Ripening
British Library Online Contents | 1993| -
Interactions between Non-starter Microorganisms during Cheese Manufacture and Ripening
British Library Online Contents | 1993|
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