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Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses
Author / Organization: Isabelle Verdier-Metz, Jean-Baptiste Coulon, Philippe Pradel, Christine Viallon, Hélène Albouy, Jean-Louis Berdagué
| File Format | PDF (Portable Document Format) |
|---|---|
| Publication Year | 2000 |
| Source Host |
HAL Open Science
(hal.science)
|
| License / Terms | Open Access / Creative Commons |
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