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Cited article:

β-casein C and Beaufort-type cheese texture and quality
Comparaison des variants A et C de la caséine β des laits de vaches Tarentaises en modèle fromager de type beaufort. II. Protéolyse et qualité des fromages

C. Marie, A. Delacroix-Buchet

Lait, 74 6 (1994) 443-459

DOI: https://doi.org/10.1051/lait:1994636

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