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Cited article:

Proteolysis and texture of Gruyère type cheese. I. Influence of water activity
Protéolyse et texture des fromages à pâte cuite pressée. I. Influence de l'activité de l'eau

A. Delacroix-Buchet, P. Trossat

Lait, 71 3 (1991) 299-311

DOI: https://doi.org/10.1051/lait:1991322

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