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      Major Cheese Groups 

      Blue cheese

      edited_book
      Author(s): , , ,
      Publication date (Print):
      Publisher: Elsevier

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          Cheese flavour formation by amino acid catabolism

          Mireille Yvon, Liesbeth Rijnen (2001)
          Article 0 comments Cited 123 times – based on 0 reviews     Review now
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            Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

            Paul L.H. McSweeney, Maria Sousa (2000)
            Article 0 comments Cited 85 times – based on 0 reviews     Review now
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              The inhibition by CO2of the growth and metabolism of micro-organisms

              Neil M. Dixon, Douglas B. Kell (1989)
              Article 0 comments Cited 57 times – based on 0 reviews     Review now
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                Book Chapter
                Publication date (Print): 2004
                Pages: 175-198
                DOI: 10.1016/S1874-558X(04)80044-7
                SO-VID: 24085d08-aacb-43d2-9dc4-58890730af5e
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