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This article has been cited by the following article(s):

Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices

Frank G. Martley and Vaughan L. Crow
Journal of Dairy Research 63 (3) 489 (1996)
DOI: 10.1017/S0022029900032015
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Ripening changes in Kopanisti cheese

Stelios E. Kaminarides, Emmanuel M. Anifantakis and Efstathios Alichanidis
Journal of Dairy Research 57 (2) 271 (1990)
DOI: 10.1017/S0022029900026893
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Determination of ammonium in milk and dairy products by ion chromatography

Frédéric Gaucheron and Yvon Le Graet
Journal of Chromatography A 893 (1) 133 (2000)
DOI: 10.1016/S0021-9673(00)00695-6
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A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Patrick Trieu-Cuot and Jean-Claude Gripon
Journal of Dairy Research 49 (3) 501 (1982)
DOI: 10.1017/S0022029900022640
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