Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese
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Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese. 25 th Congrès FIL/IDF
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poster study of the relationships FIL Aarhus 1998 .pdf (910.82 Ko)
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