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Section B. Recent developments affecting the Cheddar cheese-making process

P. S. Robertson
Journal of Dairy Research 33 (03) 343 (1966)
DOI: 10.1017/S0022029900012036
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The manufacture of soft, surface mould, ripened cheese in France with particular reference to Camembert

M. B. SHAW
International Journal of Dairy Technology 34 (4) 131 (1981)
DOI: 10.1111/j.1471-0307.1981.tb01510.x
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Milk Proteins

R. BEEBY, R.D. HILL and N.S. SNOW
Milk Proteins 421 (1971)
DOI: 10.1016/B978-0-12-485202-0.50017-8
See this article