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590. Quantitative estimation of the amino-acids in Cheddar cheese and their importance in flavour

L. A. Mabbitt
Journal of Dairy Research 22 (2) 224 (1955)
DOI: 10.1017/S0022029900007767
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Water Activity: Influences on Food Quality

R.B. Duckworth
Water Activity: Influences on Food Quality 295 (1981)
DOI: 10.1016/B978-0-12-591350-8.50018-8
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Chemistry of Structure-Function Relationships in Cheese

P. F. Fox, P. L. H. McSweeney and T. K. Singh
Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 161 (1995)
DOI: 10.1007/978-1-4615-1913-3_10
See this article